杨梅果醋的加工工艺研究

The process of bayberry vinegar

杨梅是一种不易贮存运输的水果,极易腐败,而且生长过程中落果严重,都会造成浪费严重,导致农民增产不增收。杨梅果醋的研发成功能消化大量的落果、青果、低值杨梅以及一些无法直接食用的高酸低糖杨梅,变废为宝。采用三效酶解以及二级液态深层发酵的方法制成杨梅原醋呈深琥珀色,澄清透明,有光泽,而且具有杨梅自然的固有香气,口感丰满圆润、柔和,可以作为原料用于生产饮料或者保健醋。

Bayberry is not easy to store and transport. It is highly perishable, and fi＇uits dropping in the growth is severely which would result m seriously waste. Farmers can not increase revenue even the production increased. Producing bayberry vinegar can digest a lot of drop fruit, green fruit, low fruit, and some can not be directly consumed because of high acid and low sugar. Turn waste into treasure. We use three-way enzymatic hydroly- sis and two submerged fermentation method to produce the bayberry original vinegar. The color of vinegar is dark amber. It is clear, transparent, shiny, and has the bayberry natural inherent aroma. It tastes full round and soft. It could be used as raw materials for the bayberry beverage and health vinegar