摘要
目的:研究青梅果醋的发酵工艺。方法:青梅果实经清洗、去核、打浆,用果胶酶处理青梅果浆以提高出汁率;选择合适的酵母菌种与醋酸菌种,研究酒精发酵与醋酸发酵的工艺条件,确定青梅果醋的生产工艺。结果:以八成熟的青梅为原料,以1250U/mL果胶酶处理果浆1.5h,可显著提高青梅出汁率;选择酿酒高活性干酵母进行耐酸性驯化,28℃酒精发酵72h;选择A.pasteurianus QM17为醋酸发酵菌种进行浅层表面发酵,30℃醋酸发酵72h,发酵液陈酿、过滤、杀菌得青梅果醋。结论:采用果胶酶处理青梅果浆,有利于提高青梅出汁率;所选酵母菌与醋酸菌适应青梅果汁体系,发酵所得青梅果醋具有典型的梅香与醋香,特色风味突出。
Objective：To investigate the fermentation technology of green plum vinegar.Methods：Green plum was washed,and the pitted flesh was mashed to slurry.The pectin in green plum slurry was hydrolyzed by pectinase to increase juice rate.The suitable yeast and acetic acid bacterium were selected,and the alcohol fermentation and acetic acid fermentation technologies were researched.Results：Optimum maturity degree of green plum as raw material is 8 maturity,the fruit slurry was hydrolyzed with pectinase of 1 250 U/mL for 1.5 h,and the juice rate was increased obviously.High-activity dry yeast from Angel Yeast Co.,ltd was selected for the fermentation of green plum wine,and acclimation to high acid concentration was also carried out.The yeast was inoculated to fruit juice,and cultivated at 28 ℃ for 72 h to complete alcohol fermentation.A.pasteurianus QM17 was selected and inoculated,the fermentation system was cultured at 30 ℃ for 72 h to finish acetic acid fermentation through shallow surface fermentation.Then the fermenting liquor was aged,filtered and pasteurized,the green plum vinegar was obtained.Conclusion：Hydrolyzaing fruit slurry by pectinase could increase juice rate obviously,the dry yeast and A.pasteurianus QM17 could adapt to green plum juice.The fruit vinegar obtained from green plum had typical aroma and characteristic flavor of green plum and vinegar.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2010年第4期130-135,共6页
Journal of Chinese Institute Of Food Science and Technology
关键词
青梅
果醋
发酵
菌种
green plum
fruit vinegar
fermentation
strains
