酿造石榴果醋加工工艺研究

Processing Technology of Brewing Pomegranate Fruit Vinegar

目的:以石榴作为主要原料,确定石榴果醋的最佳制备条件,研制石榴果醋。方法:在单因素的基础上采用正交实验,确定石榴果醋制备参数中果酒干酵母的添加量、初始糖度、酒精度、发酵温度以及醋酸菌的添加量。通过分析比较,获得石榴果醋的最佳制备条件。结果:最佳条件:果酒干酵母添加量0.15%,初始糖度18%,酒精度6%,酒精发酵中发酵温度32℃,醋酸发酵中发酵温度38℃,醋酸菌添加量10%。结论:经该方法制得的石榴果醋,口感酸甜,色泽纯正,具有石榴独特的风味。

Objective: Using pomegranate as raw material, the optimum preparation conditions of pomegranate vinegar were determined, and high quality pomegranate vinegar was developed. Methods: On the basis of single factor, orthogonal experiment was used to determine the addition of dry yeast, initial sugar content, alcohol content, fermentation temperature and acetic acid bacteria in the preparation parameters of pomegranate vinegar. Through analysis and comparison, the optimum preparation conditions of pomegranate vinegar were obtained. Results: The optimum conditions were as follows:The addition of dry yeast in fruit wine was 0.15%, initial sugar degree was 18%, the initial alcohol content was 6%,the fermentation temperature in alcohol was 32 ℃, the fermentation temperature in acetic acid fermentation was 38 ℃and the addition of acetic acid bacteria was 10%. Conclusion: The pomegranate vinegar prepared by this method tasted sour in sweet, and had pure color and characteristic flavour of pomegranate.