桑葚、番茄、红枣复合果醋的工艺研究

Study on Processing Technology of Compound Fruit Vinegar of Mulberry,Tomato and Jujube

以桑葚、番茄、红枣为原料,选用活性干酵母、醋酸菌进行液体发酵酿造复合果醋,对原汁配比、酒精发酵、醋酸发酵及果醋澄清等工艺进行研究,确定最适加工工艺参数。结果表明:桑葚与水的最适混合比例为1∶1,番茄与水的最适混合比例为1∶1,红枣与水的最适混合比例为1∶8,桑葚汁、番茄汁、红枣汁的最适混合比例为1∶4∶2;酒精发酵的最适条件为温度38℃、初始糖度14%、接种量6%、时间4天;醋酸发酵的最适条件为温度34℃、接种量8%、时间3天。果胶酶添加量为500mg/L时澄清效果最佳,透光率达到了85.84%。

Use mulberry, tomato and jujube as raw materials, compound fruit vinegar is brewed by liquid fermentation using active dry yeast and acetic acid bacteria. The juice ratio, alcohol fermentation, acetic acid fermentation and fruit vinegar clarification process are studied. The results show that the best ratio of mulberry-water is 1 ： 1, the best ratio of tomato-water is 1 ~ 1, the best ratio of jujube-water is 1 ： 8, the best ratio o{ mulberry juice-tomato juice-jujube juice is 1 ： 4 ： 2;the best technological parameters of alcohol fermentation are temperature of 38 ℃, initial sugar content of 14M, yeast amount of 6~ ,fermentation time of 4 days. The optimal technological parameters of acetic acid fermentation are temperature of 34 ℃, inoculation size of 8~A, fermentation time of 3 days. When the amount of pectinase is 500 mg/L,the effect of clarification is good,the transparency reaches 85. 84%.