砀山梨果醋加工工艺研究

优质梨果醋是以新鲜梨为原料,经液体深层发酵而成的优质调味品。以砀山梨为原料,经过对酒精发酵和醋酸发酵工艺的研究,得到了梨果醋。确定了混合菌种发酵的最佳比例,以及酒精发酵和醋酸发酵的最优发酵条件,对果醋产品混浊的原因及其澄清方法进行了研究。实验结果表明,制得的砀山梨果醋风味纯正,并具有水果香味,是一种价值较高的营养保健型果醋。

Study on Processing Techniques of Dangshan Pear Vinegar

Pear vinegar,a high-quality flavoring,was made using fresh pear as the law material by submerged fermentation.This research take the Dangshan pear as a law material,pear vinegar was produced after alcohol fermentation and acetic fermentation.The best seeds proportion and the superior fermentation condition of alcoholic fermentation and acetic acid fermentation were determined,the nutrition ingredient and the flavor ingredient of compounded strains and single seed fermenting pear vinegar were compared,too.The results indicated:The fruit vinegar had a good flavor with fruit aroma and was a kind of health fruit vinegar.