文档介绍：※技术应用食品科学 2010, Vol. 31, No. 16 291
一步发酵法酿造桑椹果醋的工艺条件
王振涛 1,万永继 1,钟耕 2
(,重庆 400715;,重庆 400715)
摘要:以含有一定酒精的桑椹汁为原料,采用一步发酵法即直接向原料中接种活化的醋酸菌液进行醋酸发酵酿
造桑椹果醋,通过单因素试验和正交试验确定其最佳酿造工艺条件。结果表明,最佳酿造工艺条件为:酒精体积
分数 6%、搅拌转速 130r/min、醋酸菌接种量 15%(体积分数)。通过比较 3 种单一澄清剂对桑椹果醋的澄清效果,
结果表明:1% 壳聚糖溶液对桑椹果醋的澄清效果最佳,其最佳添加量为 。采用此工艺可以得到澄清
透明、呈浅玫瑰红色、具有醋和桑椹复合风味的桑椹果醋。
关键词:桑椹果醋;一步发酵法;工艺条件;澄清剂
Optimization of Technological Conditions for One-step Fermentation for Mulberry Vinegar Production
WANG Zhen-tao1,WAN Yong-ji1,ZHONG Geng2
(1. College of Biotechnology, Southwest University, Chongqing 400715, China ;
2. College of Food Science, Southwest University, Chongqing 400715, China)
Abstract: Mulberry juice containing a certain amount of alcohol was directly inoculated with activated acetic acid bacterial
culture for the production of mulberry vinegar by acetic acid fermentation. Based on a series of one-factor-at-a-time experiments,
orthogonal array designs were applied to optimize some key technological conditions for the acetic acid fermentation of
mulberry juice. Alcohol concentration of 6%, shake flask agitation speed of 130 r/min, innoculum size of 15% were found
optimum. Chitosan solution of 1% was selected as an optimum clarifier out of 3 single ones and its optimum amount was
mL/100 mL. As a result, a clear, transparent, light rose colored