枇杷-梨复合果醋发酵工艺的研究

试验以贡梨和长虹枇杷为原料,进行枇杷-梨复合果醋的研制,并对其醋酸发酵阶段的工艺进行研究.通过单因素试验探究醋酸菌接种量、发酵时间、装液量、初始酒精度和发酵温度对果醋发酵的影响,在此基础上以果醋酸度值为响应值,对果醋醋酸发酵阶段进行响应面优化,最终得出复合果醋发酵的最优条件:发酵温度为32℃,接种量为7.3％,初始酒精...

Study on Fermentation Technology of Loquat-Pear Compoud Fruit Vinegar

In this experiment,royal pear and Changhong loquat are used as raw materials to prepare loquat-pear compound fruit vinegar,and the process of acetic acid fermentation is studied.The effects of acetic acid bacteria inoculation amount,fermentation time,liquid loading volume,initial alcohol degree and fermentation temperature on the fermentation of compound fruit vinegar are investigated by single factor experiment.On this basis,the acetic acid fermentation stage of fruit vinegar is optimized by response surface methodology with the acidity value of fruit vinegar as the response value.The results show that the optimal fermentation conditions of compound fruit vinegar are determined as follows:the fermentation temperature is 32℃,the inoculation amount is 7.3%,the initial alcohol degree is 7%vol,the liquid loading volume is 70 mL,and the fermentation time is 9 days.Under the optimal conditions,the acidity value of compound fruit vinegar is 51.65 g/L,the compound fruit vinegar is orange yellow,clear and transparent,sweet and sour and has strong fruit vinegar aroma.