山楂苹果复合果醋的发酵工艺研究

Fermentation technology of hawthorn and apple compound vinegar

研究以山楂和苹果为原料酿造果醋。通过单因素和正交试验,确定了山楂苹果复合果醋的最佳工艺参数。实验结果表明:山楂苹果复合果醋酒精发酵的最佳工艺参数为:初始糖度为20%、初始pH值为4.0、酵母接种量为0.01%、发酵温度为24℃;山楂苹果复合果醋醋酸发酵的最佳工艺参数为:初始酒精度为8%、初始pH值为5.0、醋酸菌接种量为8%、发酵时间为7d。

In this research,hawthorn and apple were used as raw materials to produce the fruit vinegar.The single-factor and orthogonal tests showed that： the optimum alcoholic fermentation conditions in vinegar production were initial sugar content 20%,initial pH 4.0,yeast inoculum 0.01%,fermentation temperature 24℃;the optimum acetic fermentation conditions were initial alcohol content 8%,initial pH 5.0,acetic acid bacteria inoculum 8%,fermentation time 7 d.