云南红梨醋酿造工艺的研究

通过不同发酵条件及原料配比的试验研究,得到以云南红梨为原料酿制果醋的最佳工艺条件为:酒精浓度5.67 g/100 mL,醋酸发酵温度33℃,醋母接种量为7%,发酵时间288 h,醋酸浓度达到5.86 g/100 mL。按此工艺制得的云南红梨果醋外观呈淡金黄色,具有云南红梨特有的香味,口味醇香柔和,外观澄清透明,无沉淀,无悬浮,可溶性固形物含量不低于8%,酸度(以醋酸计)不低于4.0%,还原糖(以葡萄糖计)不低于0.85%,微生物指标符合国家食醋卫生标准。

Study on Brewing Technology of Yunnan Red Pear Vinegar

According to the studies with different fermentation conditions and material blending ration,the optical technological condition of brewing Yunnan red pear vinegar was obtained,alcohol concentration was 5.67 g/100 mL,the temperature of acetic acid fermentation was 33 ℃,inoculation amaunt of acetic acid was 7%,fermentation time was 288 h,acetic acid concentration could reach to 5.86 g/100 mL.The product showed light staphylococcus color,had specific aroma of Yunnan red pear,mellow flavor,clear and transparent appearance,no sediment and suspension,the soluble solids content was not less than 8%,acidity was not less than 4%（acetic acid）,reducing sugar content was higher than 0.85%（glacose）,microbiological index met the requirements of national hygienic standard of vinegar.