食品科学 ›› 2008, Vol. 29 ›› Issue (9): 696-699.

• 技术应用 • 上一篇    下一篇

椪柑果醋生产工艺研究

 吴竹青, 黄群, 傅伟昌, 成冬冬, 麻成金   

  1. 吉首大学食品科学研究所;
  • 出版日期:2008-09-15 发布日期:2011-12-08

Study on Production Technology of Ponkan Fruit Vinegar

 WU  Zhu-Qing, HUANG  Qun, FU  Wei-Chang, CHENG  Dong-Dong, MA  Cheng-Jin   

  1. Institute of Food Science,Jishou University,Jishou 416000,China
  • Online:2008-09-15 Published:2011-12-08

摘要: 以椪柑果汁为原料,采用液态发酵法制取椪柑果醋,通过单因素试验和正交试验,探讨椪柑果醋生产工艺条件。结果表明,椪柑果醋酒精发酵工艺条件为:椪柑果汁含糖量10%、葡萄酒酵母添加量5%、发酵温度30℃、发酵时间7d;醋酸发酵优化工艺条件为:醋酸菌扩大培养液加入量6%、发酵温度32℃、发酵时间12d。所酿制椪柑果醋具有椪柑的天然色泽,无沉淀物、酸味柔和且有醋香味,调配的椪柑果醋饮料颜色橙黄、酸甜爽口,具有天然的椪柑香气。

关键词: 椪柑, 液态发酵, 酒精发酵, 醋酸发酵, 椪柑果醋, 饮料

Abstract: Using ponkan juice as material, ponkan fruit vinegar was developed by liquid fermentation, and the technology parameters were optimized by single factor test and orthogonal experiment. The results indicated that the optimal technical conditions of alcoholic fermentation are: sugar content of pokan juice 10%, amount of Sacchromyces serevisiae 5%, and ferment 7 days at 30 ℃, and these of acetic acid fermentation are: scale-up medium of acetic acid bacteria 6%, ferment ation period 12 days at 32 ℃. The ponkan fruit vinegar product has natural ponkan color, and soft sourness as well as full-bodied smell of vinegar, but no precipitate and the mixed ponkan fruit vinegar beverage with smells of natural ponkan fragrance and orange-yellow colour is tasty and refreshing.

Key words: ponkan, liquid fermentation, alcoholic fermentation, acetic acid fermentation, ponkan fruit vinegar, beverage