沙田柚果醋生产工艺的研究

本文研究以沙田柚为原料,采用液体发酵法,经过酒精发酵和醋酸发酵两个发酵过程制备营养丰富、风味独特的保健醋工艺。通过观测分析酒化和糖化的动态过程,确定了最佳工艺条件。实验表明采用液态发酵法制果醋具有生产周期短,生产效率高的特点。在初始糖度为18°Bx,酸度为pH4.4,温度为33℃酒精发酵3d,以及初始酒精度为8％,酸度为pH1.4,温度为33℃进行3d醋酸发酵可以得到满意效果。加入0.5％-1％的果胶酶,可以提高出汁率。

Study on the Processing Technique of Pomelo Vingar

Through two processes of alcohol and vinegar liquid fermentation, pomelo vinegar possessing high nutrient, special flavor and healthy is attained. The optimal conditions are developed: the initial sugar degree with 18°Bx, pH 4.4, at 33℃ , fermenting 3 days for alcohol fermentation and the initial alcohol degree with 8%, pH 1.4, at 33℃ , fermenting 4 days for vinegar fermentation, and adding 0. 5% - 1% pectolase is beneficial for getting more pomelo juice.