野生番石榴果醋加工工艺条件的优化

以野生番石榴为原料,开发营养丰富的保健果醋,研究番石榴果醋的加工工艺,为番石榴的深加工提供一定的理论依据。野生番石榴果实经分选、清洗、破碎打浆、成分调整后进行酒精发酵和醋酸发酵,再经过陈酿、过滤澄清,在60～70℃下杀菌10min,冷却后可生产出具有浓郁野生番石榴香味和醋酸味的番石榴果醋。通过单因素实验和正交实验,对番石榴果醋的酒精发酵、醋酸发酵生产工艺参数进行优化。实验结果表明,酒精发酵的最佳工艺条件为:酵母菌接种量0.15%,糖度18%,发酵温度32℃;醋酸发酵的最佳工艺条件为:醋酸菌接种量10%,初始酒精度7%vol,发酵温度38℃。

Optimization on processing technology of wild guava vinegar

The basis and reference for the industrialization of wild guava vinegar were provided through the research on the technical condition of processing.Wild guava was used as raw material to produce nutrient vinegar in the experiment,through alcoholic fermentation and acetic acid fermentation after selecting,washing,pulping,composition adjustment,then filtering,sterilizing at 60~70℃ for 10min,and filling in the bottles and so on.The process and parameters of alcoholic fermentation and acetic acid fermentation were optimized by single factor test and orthogonal experiment.The results showed that the optimum alcoholic fermentation conditions were as follows:the inoculation ratio 0.15%,the initial sugar concentration 18%,fermentation temperature 32℃;the optimum acetic acid fermentation was that the inoculating acetic acid bacillus 10%,alcohol content 7% vol,fermentation temperature 38℃.