枳椇果醋发酵工艺优化研究

Optimization on Fermentation Process for Hovenia dulcis Health Vinegar

以野生枳椇为原料,通过单因素试验和正交试验,对枳椇保健醋发酵工艺条件进行研究与优化,考查了醋酸菌接种量、发酵温度、发酵时间3个因素对醋酸含量的影响,得到了枳椇保健醋加工的最佳工艺参数。结果表明,枳椇保健醋醋酸发酵的最优工艺条件为枳椇果浆糖度调整至14%,初始pH值为4.0,接入0.12%酒用活化酵母,酒精发酵温度32℃,酒精发酵时间7 d,枳椇酒醪酒精度为6.2%;接入9%醋酸菌,醋酸发酵温度36℃,醋酸发酵时间10 d,酿制的枳椇醋具有食醋清香和枳椇果香,酸味柔和、风味独特、酸甜爽口。

With Hovenia dulcis as raw materials,the single factor experiment and orthogonal experiment were used to study and optimize the technology conditions of the health vinegar of Hovenia dulcis. The effects of acetic acid inoculation amount,fermentation temperature and fermentation time on the content of acetic acid were investigated. The optimum technological parameters of the treatment were obtained. The results showed that the optimum technological conditions of the acetic acid fermentation of Hovenia dulcis were as follows：the sugar content of Hovenia dulcis was adjusted to 14%,the initial pH was4.0,the activated yeast was added to 0.12% alcohol,the alcoholic fermentation temperature was 32 ℃. The acetic acid fermentation temperature was 36 ℃,and the acetic acid fermentation time was about 7 d. When the alcohol content was 6.2%,9% acetobacter was inoculated in 36 ℃ for 10 d. The fermentation vinegar was soft,and had unique flavor,sweet and good sour taste.