红心火龙果醋发酵工艺的研究

以贵州省关岭县红心火龙果为研究对象，探讨红心火龙果醋的发酵工艺。结果表明，果醋最佳发酵工艺为初始酒精度8%vol，初始pH 4.0，醋酸菌种LB1接种量10%，发酵温度30 ℃，180 r/min恒温发酵7 d。在此条件下，红心火龙果醋酸度可达5.30 g/100 mL，果醋呈淡琥珀色、澄清透明、有清淡的火龙果香味、酸甜爽口、柔和无异味。为实现工业生产，采用自吸式供氧方式进行30 L果醋发酵罐放大试验，最终酸度达6.34 g/100 mL，增加了1.04 g/100 mL。

Optimization of fermentation technology of red pitaya vinegar

Using the red pitaya from Guanling county in Guizhou province as research object, the fermentation technology of red pitaya vinegar was investigated. The results showed that the optimum fermentation conditions of fruit vinegar were initial alcohol content 8%vol, initial pH 4.0, acetic acid bacteria LB1 inoculum 10%, fermentation temperature 30 ℃, 180 r/min fermentation for 7 d. Under the conditions, the acidity of red pitaya vinegar was 5.30 g/100 ml, and the vinegar had light amber, clear and transparent with light pitaya aroma, sweet and sour taste, soft and no off-smell. In order to achieve industrial production, vinegar fermentation tank 30 L was used for scale-up experiments by self-priming oxygen supply method, the acidity of fruit vinegar was up to 6.34 g/100 ml and increased 1.04 g/100 ml.