柑桔保健果醋酿制工艺的研究

基金项目: 福建省农科教结合项目(2000-07)

Experimental study on zymotechnics of orange vinegar

摘要: 为开发利用我国的柑桔资源，对柑桔果醋的酿制工艺进行了研究。通过拟水平均匀试验优选出最佳工艺条件：果胶酶水解的最佳条件为：加酶量0.037%，温度40℃，时间4 h；酒精发酵的最优条件为：接菌种量0.037%，温度30℃，表观糖度11%；醋酸发酵的最优条件为：接菌种量0.85%，温度37℃，酒精度(v/v)6.0%。通过营养分析和对比表明，生产出的果醋具有良好的营养价值，适合于作为调味品或者生产保健饮料。
- 柑桔 /
- 果醋 /
- 酶解 /
- 发酵
Abstract: To exploit orange resources, the zymotechnics of orange vinegar was studied. The results of experiments show the best condition of pectase analysis was to add the amount of the pectase 0.037%, temperature 40℃, time 4 h; the best technological parameters of alcoholic fermentation were to add the amount of yeast 0.037%, temperature 30℃, appearance sugar content 11%; the optimal technological parameters of acetic fermentation were to add the vinegar agarics 0.85%, temperature 37℃, alcohol content 6.0%. The nutritive analysis and comparisons indicate that the orgnge vinegar product has a good nutritive value, and is fit for being condiment and making health-care beverages.
- orange /
- fruit vinegar /
- enzymolysis /
- fermentation