液态发酵制备砀山梨醋工艺研究

摘要

安徽砀山梨产量约占全国梨总产量的13％，利用砀山梨发酵生产砀山梨醋是缓解鲜果储存压力、降低果品浪费、提升果品价值的有效途径之一。以砀山梨为原料，采用液态发酵法制备砀山梨醋，采用单因素及响应面试验设计方法对其发酵工艺进行优化研究，得到砀山梨醋发酵的较优方案：调节梨酒酒精度8．7％，发酵温度31℃，发酵时间3天，摇床转速135 r／min，此时酸度达到最大值3．89％。研究结果可为砀山梨醋的工业化生产提供一定的技术支持。%Anhui Dangshan pear production accounts for about 13%of the total output in our country, producing Dangshan pear vinegar with Dangshan pear is one of the effective ways to relieve storage pressure of mass fruit,to reduce waste of fruit and to enhance the value of fruit.In this paper, Dangshan pear vinegar is prepared using liquid fermentation.Single factor and response surface methods are used to get the optimal fermentation process.The optimum conditions for producing Dangshan vinegar are as follows:the pear wine alcohol strength is adj usted to 8 .7%,the fermentation temperature is 31 ℃,the fermentation time is 3 days,the rotational speed is 135 r/min,under such conditions,the acidity reaches the maximum value of 3.89%.The results can provide certain technical support for the industrial production of Dangshan pear vinegar.