柑桔保健果醋酿制工艺的研究

Experimental study on zymotechnics of orange vinegar

为开发利用我国的柑桔资源,对柑桔果醋的酿制工艺进行了研究。通过拟水平均匀试验优选出最佳工艺条件:果胶酶水解的最佳条件为:加酶量0.037%,温度40℃,时间4h;酒精发酵的最优条件为:接菌种量0.037%,温度30℃,表观糖度11%;醋酸发酵的最优条件为:接菌种量0.85%,温度37℃,酒精度(v/v)6.0%。通过营养分析和对比表明,生产出的果醋具有良好的营养价值,适合于作为调味品或者生产保健饮料。

To exploit orange resources, the zymotechnics of orange vinegar was studied. The results of experiments show the best condition of pectase analysis was to add the amount of the pectase (0.037%), temperature 40℃, time 4 h; the best technological parameters of alcoholic fermentation were to add the amount of yeast (0.037%), temperature 30℃, appearance sugar content 11%; the optimal technological parameters of acetic fermentation were to add the vinegar agarics (0.85%), temperature 37℃, alcohol content (6.0%). The nutritive analysis and comparisons indicate that the orgnge vinegar product has a good nutritive value, and is fit for being condiment and making health-care beverages.