苹果杏鲍菇复合果醋的工艺研究_食品专业.rar

摘要：本文以苹果和杏鲍菇为原料，选用安琪酵母、醋酸菌作为发酵菌种进行液体发酵酿造苹果杏鲍菇复合果醋，对原汁配比、酒精发酵、醋酸发酵及果醋调配等工艺进行研究，确定最佳工艺参数。实验结果表明：苹果汁和杏鲍菇汁最佳混合体积比为2:1；酒精发酵的最佳工艺参数为初始糖度16%、初始pH值4.8、接种量6%和发酵温度36℃；醋酸发酵的最佳工艺参数为初始酒精含量10%，接种量8%和初始pH值4.8；调配的最佳配方为果醋添加量15%、果汁添加量15%、蜂蜜添加量5%和柠檬酸添加量0.04%。

关键词：苹果；杏鲍菇；果醋；酒精发酵；醋酸发酵

Abstract：Compound vinegar of apple and Pleurotus eryngii was produced by liquid fermentation, and using Anqi yeast and Acetobacter as strains in the paper. The ratio of materials, alcohol and acetic acid fermentation and vinegar blending process were studied. The results showed the best ratio of apple juice and Pleurotus eryngii juice was 2:1; the best technological parameters of alcohol fermentation were initial sugar content 16%, initial pH value 4.8, inoculation quantity 6% and fermentation temperature 36℃; the optimal technological parameters of acetic acid fermentation were initial alcohol content 10%, inoculation quantity 8% and initial pH value 4.8; the best formula was amount of vinegar 15%, amount of apple juice 15%, amount of honey 5% and amount of citric acid 0.04%. 

Keywords: apple; Pleurotus eryngii; fruit vinegar; alcohol fermentation; acetic acid fermentation