全发酵型苹果醋加工工艺及其调配研究

Study on Processing Technology and Blending of Full-fermented Apple Vinegar

文章采用外观饱满、新鲜无腐烂的富士苹果作为原材料,进行前期清洗、切块等预处理,然后进行榨汁去渣、调糖调酸、酒精发酵和醋酸发酵,酿造出了全发酵型苹果醋,对其生产工艺进行了研究,并通过单因素实验和正交实验对其调配工艺进行了优化。实验结果表明:经过60 h酒精发酵、6 d醋酸发酵得到的全发酵型苹果醋酸度为7.22%、糖度为10.2%,果香浓郁,酸甜可口。通过感官评定实验,最终确定全发酵型苹果醋的最佳配方为苹果醋酸度2%、糖度8%、浓缩苹果汁添加量11%、蜂蜜添加量2%,此时其饮用口感和风味最佳。

Use fresh,non-rotted Fuji apples with plump appearance as the materials,the full-fermented apple vinegar is brewed after cleaning,cutting,juicing and deslagging,regulating sugar and acid,alcohol fermentation,acetic acid fermentation,and the production process of full-fermented apple vinegar is researched,and the blending process is optimized through single-factor and orthogonal experiments.The results show that:after 60 hours'alcohol fermentation and 6 days'acetic acid fermentation,the acetic acid content of full-fermented apple vinegar is 7.22%,the sugar degree is 10.2%,with fruity flavor and sweet and sour taste.Through the sensory evaluation test,the optimum formula of full-fermented apple vinegar is determined as follows:when apple acetic acid is 2%,sugar is 8%,concentrated apple juice is 11%,honey is 2%,the apple vinegar has the best flavor and taste.