This study aimed to enhance acid production rate and yield of citrus vinegar, and improve the quality of liquid fermented with fruit juice. [ Method] The saccharification process of citrus vinegar was investigated pre...This study aimed to enhance acid production rate and yield of citrus vinegar, and improve the quality of liquid fermented with fruit juice. [ Method] The saccharification process of citrus vinegar was investigated preliminarily with fruit-grain mixed fermentation method using liquor starters as saccharif- erous agents. [Result] The results indicated that the optimal glutinous rice saccharification conditions were as follows： fruit-grain ratio 3： 1, Aspergillus niger- Monascus purpureus ratio 3： 1, saccharifieafion temperature 60℃, and saccharification time 2.5 h. Under the optimized saccharification conditions, reducing sugar content in saceharified glutinous rice reached 146.43 mg/ml; after fermentation, alcohol content in fermentation broth was 6%, amino nitrogen content was 0.44 mg/ml, and acid yield was 3.1 g/L. [ Conclusion] Citrus vinegar brewed based on the optimized technological conditions exhibited better sensory and physico-chemical properties than that brewed with pure juice.展开更多
基金Supported by Project for Agro-scientific Research in the Public Interest of Science and Technology Department of Zhejiang Province(2012C22092)
文摘This study aimed to enhance acid production rate and yield of citrus vinegar, and improve the quality of liquid fermented with fruit juice. [ Method] The saccharification process of citrus vinegar was investigated preliminarily with fruit-grain mixed fermentation method using liquor starters as saccharif- erous agents. [Result] The results indicated that the optimal glutinous rice saccharification conditions were as follows： fruit-grain ratio 3： 1, Aspergillus niger- Monascus purpureus ratio 3： 1, saccharifieafion temperature 60℃, and saccharification time 2.5 h. Under the optimized saccharification conditions, reducing sugar content in saceharified glutinous rice reached 146.43 mg/ml; after fermentation, alcohol content in fermentation broth was 6%, amino nitrogen content was 0.44 mg/ml, and acid yield was 3.1 g/L. [ Conclusion] Citrus vinegar brewed based on the optimized technological conditions exhibited better sensory and physico-chemical properties than that brewed with pure juice.
