啤特果渣酿造果醋工艺研究

Study on Brewing Technology of Vinegar from Pyrus sinkiangensis Dreg

以啤特果渣为主要原料,对啤特果醋的酿造工艺进行了优化。首先通过单因素试验探讨了活性干酵母添加量、酒精发酵时间、醋酸菌添加量、醋酸发酵时间、醋酸发酵温度对啤特果醋发酵的影响,然后通过正交试验确定最佳工艺条件。结果表明:啤特果渣酿造果醋酒精发酵条件为活性干酵母添加量0.2%、发酵时间4 d;醋酸发酵条件为醋酸菌添加量0.05%、发酵时间5 d、发酵温度32℃,得到总酸(以醋酸计)达6.85 g/100 g的啤特果醋混合物。经浸泡、过滤、装瓶、陈酿1~2个月后,得到啤特果醋成品,总酸含量为3.78 g/dL,产品既有醋香,又有啤特果香,酸甜适口。

The brewing technology of Pyrus sinkiangensis vinegar is optimized with Pyrus sinkiangensis dregs as the main raw material.Firstly,the effects of active dry yeast additive amount,alcohol fermentation time,acetic acid bacteria additive amount,acetic acid fermentation time and acetic acid fermentation temperature on Pyrus sinkiangensis vinegar fermentation are studied by single factor experiment,and then the optimum technological conditions are determined by orthogonal experiment.The results show that the alcoholic fermentation conditions of Pyrus sinkiangensis vinegar brewed with Pyrus sinkiangensis dregs are active dry yeast of 0.2%and fermentation time of 4 days;acetic acid fermentation conditions are acetic acid bacteria of 0.05%,fermentation time of 5 days and fermentation temperature of 32℃.The Pyrus sinkiangensis vinegar mixture with total acid(by acetic acid)of 6.85 g/100 g is obtained.After soaking,filtering,bottling and aging for 1~2 months,the final product of Pyrus sinkiangensis vinegar with total acid content of 3.78 g/dL is obtained.The product has vinegar aroma and Pyrus sinkiangensis fruit aroma,which is sweet and sour.