二次通用旋转法优化木梨果醋酿造工艺

Optimization of the Brewing Process of Wood Pear Vinegar by Secondary General Rotation Method

以木梨为主要原料,研发一款特色的木梨果醋产品。利用单因素试验考查料液比、初始糖度、酒精发酵时间和醋酸发酵时间对木梨果醋感官评分的影响,同时基于二次通用旋转组合试验优化木梨果醋酿造工艺条件,并检测其理化指标和微生物指标,评价产品质量。结果表明,木梨果醋酿造的最优工艺为料液比1∶2(g∶mL),初始糖度12°Bx,醋酸发酵时间9 d,初始酒度7%Vol,在此条件下制备的木梨果醋色泽鲜艳明亮、酸甜适中、口感柔和,且组织状态均匀,无沉淀,具有典型的木梨果香,感官评分达(87.40±0.55)分,是一款特色的风味果醋。木梨果醋的研发对促进木梨精深加工及丰富果醋产品品类具有一定意义。

Using wood pear as the main raw material,a characteristic wood pear fruit vinegar product was developed.A one-way test was conducted to investigate the effects of feed-liquid ratio,initial sugar level,alcoholic fermentation time and acetic acid fermentation time on the sensory scores of wood-pear fruit vinegar,and the process conditions of wood-pear fruit vinegar were further optimized based on the second generalized rotary combination test,and the physical and chemical indexes and microbiological indexes of wood-pear fruit vinegar were examined to evaluate the product quality.The results showed that the optimal brewing process of wood pear fruit vinegar was 1∶2(g∶mL),initial sugar level of 12°Bx,acetic acid fermentation time of 9 d,and initial alcoholic strength of 7%Vol.Under these conditions,the wood pear fruit vinegar was bright and colorful,moderately sweet and sour,with a soft taste,uniform tissue state and no precipitation,and typical wood pear fruit flavor,with an organoleptic score of(87.40±0.55),which was a characteristic flavor fruit vinegar.The research and development of wood pear fruit vinegar was of certain significance to promote the deep processing of wood pear and enrich the fruit vinegar product category.