火龙果、木瓜复合果醋生产工艺的研究

Study on Processing Technology of Compound Fruit Vinegar of Pitaya and Papaya

以火龙果、木瓜为原料发酵生产复合型果醋,果醋最佳生产工艺条件为:火龙果汁∶木瓜汁为2∶3;酒精发酵2天,酵母接种量10%,温度26℃,糖度14%;醋酸发酵1天,温度30℃,醋酸菌接种量10%;添加400mg/L果胶酶澄清,透光率为88.51%。

With pitaya and papaya as raw materials, compound fruit vinegar is produced by fermentation technology. The results show that the best ratio of pitaya juice and papaya juice is 2 ： 3;the optimal technological parameters of alcohol fermentation are fermentation time of 2 days, yeast inoculation amount of 10%, temperature of 26 ℃ sugar content of 14% The optimal technological parameters of acetic fermentation are fermentation time of 1 day, temperature of 30 ℃, acetic acid inoculation amount of 10%. When the amount of pectinase is 400 mg/L, the transmittance is 88.51%.