关键词: 锦橙果醋, 果胶酶, 酒精发酵, 醋酸发酵, 澄清

Abstract: This study aimed to optimize the process of using Jin orange as raw material to produce vinegar by alcohol and acetic acid fermentations. The results showed the optimal conditions of pectinase hydrolysis are amount of pectinase 0.127%,temperature 45.5 ℃,and time 3.3 h; The optimal technological parameters of alcoholic fermentation are amount of yeast 3%,temperature 28 ℃,and initial sugar content 16%; The optimal technological parameters of acetic fermentation are amount vinegar agarics 8%,temperature 32.5℃,and alcohol content 7%. When the amount of chitosan is 0.05%,the effect of clarificationi s good.

Key words: glorious orange vinegar, pectinase, alcohol fermentation, acetic fermentation, clarification