关键词: 苦瓜果醋, 酒精发酵, 醋酸发酵

Abstract: In order to develop high-quality health bitter gourd fruit vinegar,the fermentation and blending parameters were investigated systemically. Results showed that the optimal conditions of alcohol fermentation are temperature 32℃,inoculation rate of yeast 6%,soluble solid content 22% and fermention time 4d; The optimal conditions of acetic acid fermentation are temperature 34℃,inoculation rate 10% and fermentation time 5 d; The compounding ratio of original vinegar,honey and bitter gourd juice in the fruit vinegar product is 12%,3%,50%.

Key words: bitter gourd vinegar, aleohol fermentation, acetic acid fermentation