梨、姜复合果醋饮料酿造工艺的优化

[目的]开发梨、姜复合果醋饮料,优化发酵工艺和勾兑工艺,提高我国农产品资源的的利用率。[方法]以梨为主要原料,加入一定量的鲜姜,通过微生物发酵和勾兑来生产果醋饮料。[结果]最佳发酵工艺配方为:醋酸菌接种量为12%,发酵温度为34℃,姜汁添加量为6%;混合勾兑的最佳配方为:原醋25%～30%,鲜姜汁1%～1.5%,白砂糖8%～9%,蜂蜜5%～6%。[结论]梨、姜复合果醋体态澄清透明,酸味柔和,具有食醋清香、梨香气和姜香,典型性突出;总酸含量为1.5±0.3%,细菌总数≤40个/mL,大肠菌群≤3个/100mL,微生物指标符合国家标准。

Optimizing the Brewing Technology for a Complex Fruit Vinegar Beverage with Pear and Ginger

[Objective] The aim was to develop a complex fruit vinegar beverage with pear and ginger and optimize the brewing technology , which could provide a new way for the utilization of the farm produce in our country. [Method] Fresh pears and ginger were used as materials to process a complex vinegar beverage by fermentation technology and blending technology. [Result] During fermentation, the perfect proportion of inoculant of acetic acid fungus 12%, ginger juice 6%, and the ferment temperature 34 ℃. The perfect metallurgical products mixed are： origin wine proportion 25%-30%, fresh ginger juice 1%-1.5%, sugar about 8%-9%, and honey 5%-6%. [Conclusion] The complex fruit vinegar had some characteristics of orthodox and soft taste, sweet smell, bright colour. It had typieal fruit aroma and vinegar aroma. The fruit vinegar contained 1.5±0.3% acetic acid and its microbiologie standards could meet the national standards.