果粮混酿法制柑桔果醋糖化工艺研究

Study on the process of saccharification of citrus fruit by fruit grain mixed fermentation

为了提高柑桔果醋的产酸速率和产酸量，改善纯果汁液体发酵品质欠佳的缺陷，本实验采用果粮混酿法，以曲为糖化剂对柑桔果醋糖化工艺进行初步探究。研究结果表明，最佳果粮比例为3：1，糯米糖化最佳加曲比例黑曲：红曲为3：1，最佳糖化温度为60℃，最佳糖化时间为2．5h。在该条件下，糯米糖化后的还原糖含量为146．43mg/ml，发酵后发酵液的酒精含量为6％，氨基酸态氮含量为O．44mg/ml，产酸量为3．1g/L，该工艺的果醋在感官和理化指标等方面都优于纯果汁酿造的果醋。

In order to enhance the rate of acid production and acid yield of citrus vinegar, and improve its the quality fermented with fruit juice liquid, in this paper the essential conditions of saccarification were studied by fruit-grain mixed fermentation with distiller＇s yeast as saccharification agent. The results indicated th the best fruit grain ratio was 3：1, the best proportion of Aspergillus and Monascus was 3：1, optimum saccharification temperature was 60℃, and the best saccharification time was 2.5 h.Under the optimum saccharification conditions, the reducing sugar content of glutinous rice after saccharification was 146.43 mg/ml,after fermentation the content of alcohol was 6%, the content of amino nitrogen was 0.44 mg/ml, and the acid yield was 3.1 g/L. The sensory and physiochemical indexes of the citrus by this process were better than brewed with the pure juice.