“巴伦比” 发酵型无核黄皮果醋的研制

Development of Fermented Seedless Wampee Vinegar

以广东云浮郁南县优质成熟无核黄皮为原料,加入植物提取用酶控温酶解,然后加入葡萄酒酿酒酵母、多微麸曲、活性醋酸菌和玉米芯进行酒精发酵与醋酸发酵同步进行,最后降低温度加入皂土陈酿后过滤,即得到保健功效好的“巴伦比”无核黄皮果醋。该无核黄皮果醋呈棕黄色,具有无核黄皮特有的果香和浓郁的醋酒香,酸味纯正柔和、口味微甘爽口,稳定性好。

The high-quality mature seedless wampee in Yunfu Yunan County of Guangdong Province was used as raw material,and the enzymatic hydrolysis of plant extract with temperature-controlled enzymes was added.Then wine yeast,multi-microbran,active acetic acid bacteria and corncob were added to carry out alcoholic fermentation and acetic acid fermentation simultaneously.Finally,the"Barenby"seedless wampee vinegar with good health effects was obtained by adding soap soil to the fermentation and filtering.The seedless wampee vinegar is brown and yellow.It has the peculiar aroma of Seedless Wampee and strong aroma of vinegar and wine.The sour taste is pure and soft,the taste is slightly sweet and refreshing,and the stability is good.