桂花红枣果醋的醋酸发酵工艺研究

Study on the Acetic Acid Fermentation Technology of Osmanthus and Jujube Fruit Vinegar

以桂花、红枣为原料,通过单因素及正交试验,研究了桂花红枣果醋的醋酸发酵工艺条件。对发酵桂花红枣酒醪预处理、碳源、无机盐、发酵温度、初始酒精度、接种量、初始pH、转速、装液量等条件进行了优化,桂花红枣酒醪液不灭菌,初始酒精度调节为5%(V/V),加1%葡萄糖、0.05%磷酸二氢钾以及0.05%硫酸镁,调节初始pH值至5.0,接种量8%,发酵温度30℃,转速160r/min,装液量40%,发酵时间5天,得到的桂花红枣果醋颜色红亮,花香、枣香、醋香协调,怡悦适口,风格独特。

With fresh osmanthus, dried jujube as the raw materials, the fermentation conditions of osmanthus and jujube fruit vinegar are studied by single factor and orthogonal experiments. The factors include the pre-treatment of wine mash, carbon source, inorganic salt, fermentation temperature, initial alcohol degree, inoculum size, initial pH value, rotation rate and fermentation substrate volume The results show that the optimal conditions are as follows： there＇s no need for the sterilization of wine mash; add 1% glucose, 0.05% potassium dihydrogen phosphate and 0.05% magnesium sulfate into the wine mash for the vinegar fermentation, initial alcohol degree is 5% （V/V）, fermentation temperature is 30 ℃, initial pH value is 5.0, inoculum size is 8%, rotation rate is 160 r/min, fermentation substrate volume is 40%, fermentation time is 5 days. Under these conditions, the osmanthus and jujube fruit vinegar has bright red color, coordination and sob fragrance, mellow taste with unique style.