固定化醋酸菌发酵制备果香型米醋

Preparation of Fruity Rice Vinegar by Immobilized Acetic Acid Bacteria Fermentation

以猕猴桃汁和黄酒为原料生产果醋,在酒精发酵阶段将猕猴桃汁发酵成猕猴桃酒后,将其与黄酒混合,同时在醋酸发酵阶段选择一种合适的天然固定化材料进行固定化发酵,并对制得的果醋进行有机酸分析和稳定性研究。结果表明:用甘蔗渣作为醋酸菌固定化载体进行醋酸发酵,产酸量较高,为6.31 g/100 mL,且感官品质较佳。根据有机酸检测结果和感官评价结果,将醋酸发酵原料猕猴桃酒和黄酒的配比定为1∶1;同时以微生物菌落数、VC损失率等为指标,对果醋的灭菌工艺进行研究,得到发酵结束后最适的加盐量为2%,最佳的灭菌条件为95℃,30 s。在上述工艺条件下生产的复合果醋口感较佳,稳定性较好。

Kiwi fruit juice and huangjiu were considered as raw materials to produce fruit vinegar in this paper.At the stage of alcohol fermentation,kiwi juice was fermented into kiwi wine,then mixed it with huangjiu.In the acetic acid fermentation stage,a suitable natural immobilized material was selected for immobilized fermentation.Finally,the organic acid and stability of the self-made fruit vinegar were studied.The main results of the study are as follows:The fruit vinegar with using bagasse as acetic acid bacteria immobilized carrier was the high acidity of 6.31 g/100 mL and had better sensory quality.Taking organic acids content and sensory evaluation results into consideration,the ratio of kiwi wine and huangjiu was determined as 1∶1.The sterilization process of fruit vinegar was studied with microbial colony count,VC loss rate and so on as the indexes.The results showed the optimum amount of salt was 2%,and the optimum sterilization condition was 95℃,30 s.Under these conditions,the compound fruit vinegar produced was good in taste and good in stability.