百香果全果制备果醋发酵工艺研究

Study on Fermentation Technology of Fruit Vinegar Made from Whole Passion Fruit

以成熟次级紫皮百香果全果为原料,采用酶解法降解果皮中的纤维素等大分子物质,并用纤维素酶、果胶酶复合酶解果浆,经过酵母菌、醋酸菌两次发酵作用酿制果醋。利用单因素试验、正交试验优化果醋发酵的最佳工艺参数。最终确定百香果果醋酒精发酵阶段的最佳工艺参数为酵母添加量0.05%、初始糖度20°Brix、发酵温度28℃、发酵时间9 d;醋酸发酵阶段的最佳工艺参数为醋酸菌添加量8%、初始酒精度7%、发酵温度32℃、发酵时间9 d。通过指标分析和感官评价,最终制得的百香果果醋口感品质好,风味优良。

The whole fruit of mature secondary purple-peel passion fruit is used as the raw material,the cellulose and other macromolecular substances in the peel are degraded by enzymolysis method,the fruit pulp is enzymolyzed by cellulase and pectinase,and the fruit vinegar is brewed by twice fermentation of yeast and acetic acid bacteria.The optimum technological parameters for brewing fruit vinegar are determined by single factor test and orthogonal test.Finally,the optimum technological parameters of alcohol fermentation of passion fruit vinegar are determined as follows:yeast addition amount is 0.05%,initial sugar content is 20°Brix,fermentation temperature is 28℃and fermentation time is 9 d;the optimum technological parameters of acetic acid fermentation are as follows:acetic acid bacteria addition amount is 8%,initial alcohol content is 7%,fermentation temperature is 32℃and fermentation time is 9 d.Through index analysis and sensory evaluation,the obtained passion fruit vinegar has good taste quality and flavor.