软枣猕猴桃苹果复合果醋发酵工艺的优化

Optimization of Fermentation Process for Actinidia arguta and Apple Compound Fruit Vinegar

以软枣猕猴桃和苹果为原料,通过酵母菌酒精发酵和醋酸菌醋酸发酵获得软枣猕猴桃和苹果的复合果醋饮料。以总酸和感官评分作为综合评定指标,通过单因素试验和正交试验优化了软枣猕猴桃苹果复合果醋的醋酸发酵工艺。结果表明,适宜的醋酸发酵工艺为醋酸菌添加量0.3%,装液量150 mL(250 mL三角瓶),发酵时间9 d,发酵温度28℃。获得的复合果醋总酸质量浓度为29.54 g/L,感官评分为92分,酸度适中、果香浓郁,为软枣猕猴桃的开发利用提供了一条新途径。

Using Actinidia arguta and apples as raw materials,the compound fruit vinegar beverage was prepared by alcoholic fermentation of yeast and acetic acid fermentation of acetic acid bacteria.The acetic acid fermentation technology of Actinidia arguta and apples compound vinegar was optimized by single factor and orthogonal experiments,with total acidity and sensory score as comprehensive evaluation indexes.The results showed that the suitable acetic acid fermentation process was as follows:acetic acid bacteria addition of 0.3%,liquid loading volume of 150 mL(250 mL flask),fermentation time of 9 d,fermentation temperature of 28℃.The total acid content of the obtained composite fruit vinegar was 29.54 g/L,and the sensory score was 92,with moderate acidity and a rich fruity aroma.This study provided a new approach to the development and utilization of Actinidia arguta.