营养型沙棘果醋的研制

沙棘醋因含有多种维生素、有机酸、无机盐、黄酮、胡萝卜素等生命活性成分,是果醋中的珍品,倍受人们的推崇和喜爱。目前沙棘醋的生产工艺中酒精发酵阶段基本都采用产酒干酵母,沙棘的特有风味难以得到充分体现。另外,为加快生产普遍采用较高的发酵温度,使沙棘果富含的水溶性维生素不易很好保存。针对这些问题,本文采用利用从沙棘果表面分离的单一酵母菌原汁发酵法酿造产生酒精、利用恶臭醋酸杆菌的混合变种菌对沙棘果酒进行醋酸发酵制作沙棘醋、对制作出的沙棘醋进行勾兑等新方法,从沙棘果上自行分离纯化并经过DNA测序鉴定的产香酵母作为酒精发酵的酵母菌种,采用低温发酵工艺,研究一种沙棘醋生产的新工艺路线。

Development of Nutrition Fruit Vinegar of Hippophae rhamnoides

With the rapid development of fruit vinegar,deep processing of Hippophae rhamnoides has been widely concerned.There are many active ingredients in fruit vinegar of Hippophae rhamnoides,such as vitamins,organic acid,inorganic salt,flavonoids and carotene.At present,dry yeast is used during the alcohol fermentation in production process of fruit vinegar of Hippophae rhamnoides,but the unique flavor of Hippophae rhamnoides can＇t be smelt.In addition,the water-soluble vitamins in Hippophae rhamnoides can＇t be preserved after higher fermentation temperature.In this paper,several new kinds of producing fruit vinegar of Hippophae rhamnoides have been adopted,they are separation of single yeast from the surface of Hippophae rhamnoides,acetic acid fermentation by use of mixed varieties bacteris,blending the newly-produced fruit vinegar of Hippophae rhamnoides.The aroma-producing yeast isolated and purified from Hippophae rhamnoides by itself and determined after DNA sequencing is taken as the yeast spercies of alcohol fermentation with low temperature fermentation,which is a new process for producing fruit vinegar of Hippophae rhamnoides.