关键词: 火棘果醋, 醋酸发酵, 正交实验, 生产工艺

Abstract:

Pyracantha fortuneana fruit vinegar was produced from Pyracantha fortuneana fruits by the procedures of clearing, crushing, filtration, composition adjustment, alcohol fermentation, pasteurization, acetic acid fermentation, canning and second pasteurization. The orthogonal test results showed that the optimum initial sugar, initial pH value, inoculation quantity of yeast, temperature and fermentation time in alcohol fermentation is 18%, 6, 0.6%, 28 ℃ and 3 d, respectively; the optimum initial alcohol concentration, initial pH value, temperature and inoculation quantity of acetic acid bacteria in acetic acid fermentation are 7%, 7, 32 ℃, and 12%, respectively. Under the above conditions, the acetic acid concentration of Pyracantha fortuneana fruit vinegar is up to 6.026 g/100 ml.

Key words: Pyracantha fortuneana fruit vinegar, acetic acid fermentation, orthogonal test, fermentation technology