黄桃胡萝卜复合果醋的工艺研究_食品科学与工程.rar

摘要:本文以黄桃和胡萝卜为原料，选用安琪酵母、醋酸菌作为发酵菌种进行液体发酵酿造黄桃胡萝卜复合果醋，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：黄桃和胡萝卜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4%、发酵温度36℃、发酵时间9d；醋酸发酵的最佳工艺参数为初始酒精含量8%，接种量8%、初始pH值4.8、发酵温度36℃和发酵时间9d；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1%和柠檬酸添加量0.04%。

关键词：黄桃；胡萝卜；果醋；酒精发酵；醋酸发酵

Abstract:Compound vinegar of yellow peach and carrots 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 yellow peach juice and carrots juice was 2:1; the best technological parameters of alcohol fermentation were initial sugar content 16%, initial pH value 4.8, inoculation quantity 4%, fermentation temperature 36℃ and fermentation time 9d; the optimal technological parameters of acetic acid fermentation are initial alcohol content 8%, inoculation quantity 8%, initial pH value 4.8, fermentation temperature 36℃ and fermentation time 9d; the best formula was amount of vinegar 15%, amount of apple juice 15%, amount of honey 1% and amount of citric acid 0.04%.

Keywords: yellow peach; carrots; fruit vinegar; alcohol fermentation; acetic acid fermentation