摘要
以库尔勒香梨果渣为主要原料,经原料处理、成分调整、高压灭菌、酒精发酵、醋酸发酵、过滤、灭菌、灌装等工艺得到果醋成品。通过单因素和正交试验确定了酒精及醋酸发酵的最佳工艺条件,即初始含糖量12°Bx,接种量8%,发酵温度33℃,发酵时间3d,得到酒精度为4%vol的香梨果酒;初始酒精度4%vol,温度32℃,接种量为15%,发酵时间10d,获得酸度为4.00g/100mL,具有浓郁香梨风味的香梨果渣果醋。
Using korla pear pomace as main material,fruit vinegar was produced with cleaning,composition adjustment,sterilization at high pressure,alcoholic fermentation,acetic fermentation and filtration.With single factor and orthogonality experiment,the optimal technology of alcoholic fermentation was initial sugar content 12°Bx,inoculum 8%,temperature 33℃,time 3d and then alcohol content achieved 4%vol.The acetic fermentation technology was initial alcohol 4%vol,fermentation temperature 32℃,inoculum 15% with acetic acid bacteria,time 10d.Fruit vinegar with pear flavor was produced,which contains acetic acid 4.00g/100ml.
出处
《中国酿造》
CAS
北大核心
2011年第4期178-182,共5页
China Brewing
基金
自治区科技攻关(含重大专项)项目(200731136)
关键词
香梨
果渣
果醋
korla pear
pomace
pear vinegar
