李子果醋饮料的工艺研究

探讨了以李子为原料的果醋生产工艺，通过单因素试验和正交试验确定了李子果醋的最佳工艺参数。酒精发酵的最佳工艺条件为发酵温度20℃、果汁的初始糖度16％、酵母菌接种量10％、发酵7d左右；醋酸发酵最佳工艺条件为发酵温度30℃、醋酸菌接种量12％、初始酒精度8％、发酵8d。该工艺酿制出的李子果醋香味独特，口味纯正。

Study on processing technology of plum vinegar

The technology for making vinegar from plum as the raw material was investigated, and the optimal technological parameters for the plum vinegar were established through single-factor and orthogonal experiments. The optimum conditions for alcoholic fermentation were 20℃, 7 d, the juice＇ s initial sugar content 16% and yeast inoculum 10%. The optimal conditions for acetic acid fermentation were 30℃, 8 d, the initial alcohol concentration 8% and the inoculum of acetic acid bacteria 12%. The plum vinegar obtained was featured by unique flavour and genuine taste.