籽瓜果醋加工工艺研究

Process Technology of Seed-melon Vinegar

本试验以籽瓜为原料,对籽瓜果醋的加工工艺进行研究。籽瓜破碎打浆后,经酒精发酵、醋酸发酵等过程生产果醋。在酒精发酵阶段最佳发酵条件为酵母活化液添加量10%、发酵温度28℃、发酵糖度为16%,发酵7d,酒精度约6.95%。醋酸发酵阶段最佳发酵条件为醋酸菌活化液10%、发酵酒精度6.5%、发酵90h、发酵温度30℃,产酸量5.88%。果醋调配最佳配方为果醋2m L,果糖1m L,苹果汁4m L,水60m L,蔗糖7g。

Seed-melon was used as material and its fermentation process of vinegar was studied in the experiment. The seed-melons were extracted to produce fruit vinegar, which were prepared by alcoholic fermentation and acetic acid fermentation. The optimum conditions of alcohol fermentation process were： the yeast activated liquid 10%, fermentation temperature at 28℃, the suger degree of fermentation 16%, and the fermentation time for 7 days as well as the alcohol content about 6.95%. The optimal fermentation conditions of acetic fermentation process were： the acetic bacteria activated liquid 8%, alcohol content 6.5%, fermentation temperature 30℃, fermented for 90 hours to be completed, and the acid production is about 5.88%. The best formula was： fruit vinegar 2mL, fructose 1mL, apple juice 4mL, water 60mL, andsucrose 7g.