木瓜西柚复合发酵果醋工艺研究

Study on Fermentation Technology of Compound Fruit Vinegar of Papaya and Pomelo

以木瓜和西柚为原料,采用安琪酵母、醋酸杆菌作为发酵菌种酿造复合果醋,对混合果汁配比、酒精发酵、醋酸发酵等工艺进行研究。结果表明:木瓜汁和西柚汁最佳混合体积比为3∶2,果胶酶添加量为200mg/L,40℃酶解处理4h,出汁率达到93%;酒精发酵最优工艺条件:初始糖度14%、酵母菌接种量10%(V/V)、发酵温度30℃、发酵时间4天;醋酸发酵最优工艺条件:初始酒精度7%、醋酸菌接种量8%(V/V)、发酵温度30℃、发酵时间5天;调兑后得到色香味纯正、理化指标达标的复合果醋饮料。

Compound fruit vinegar of papaya and pomelo is produced by liquid fermentation using Anqi yeast and acetobacter as fermentation strains. The ratio of mixed juice, alcohol and acetic acid fermentation process are studied. The results show that the best mixed volume ratio of papaya juice and pomelo juice is 3 ~ 2, when the additive amount of pectinase is 200 mg/L,enzymolysis processing time is 4 h and temperature is 40 ℃, the juice yield reaches up to 93%. The optimal technological parameters of alcohol fermentation are as follows, initial sugar content is 14%, yeast inoculation amount is 10% （V/V）,fermentation temperature is 30 ℃ and fermentation time is 4 days. The optimal technological parameters of acetic acid fermentation are as follows., initial alcohol content is 7%, acetobacter inoculation amount is 8% （V/V）, fermentation temperature is 30 ℃ and fermentation time is 5 days. The characteristics of compound fruit vinegar beverage are full of pure color and flavor with qualified physical and chemical indicators.