以新鲜蟠桃为原料,对蟠桃果醋制作工艺进行了优化,包括酶解工艺,酒精发酵工艺以及醋酸发酵工艺、通过单因素与正交试验确定了制作蟠桃果醋的最优工艺,最佳酶解工艺为：酶添加量0.04%,酶解温度45℃,酶解时间2.5 h,此条件下蟠桃原浆出汁率为86.52%；最佳酒精发酵条件：酵母添加量为0.03%,初始糖度为20%,发酵温度为22℃；醋酸发酵的最优工艺为：发酵温度为30℃,原料配比为3号比例(蟠桃酒1275 g,麸皮180 g,稻壳45 g),醋酸菌接种量为10%,经验证性试验测得,此条件下总酸含量为4.56 g/dL。%Fresh flat peach is used as raw material,the production process of flat peach fruit vinegar is optimized and determined through the single factor and orthogonal experiments,including enzymatic hydrolysis process,alcohol fermentation process and acetic acid fermentation process,the result shows that the optimum enzymatic hydrolysis conditions are:pectinase usage of 0.04%,temperature of 45 ℃,time of 2.5 h,under these conditions,the flat peach juice yield is up to 86.52%.The opti-mum alcohol fermentation conditions are:yeast dosage of 0.03%,initial sugar content of 20% and fermentation temperature of 22 ℃;the optimum acetic acid fermentation conditions are:fermentation temperature of 30 ℃,No.3 ratio (flat peach wine of 1275 g,bran of 180 g,rice husk of 45 g)is used as the ratio of raw material and acetic acid bacteria inoculation amount of 10%.The total acid content of 4.56 g/dL is obtained under such conditions through the verification test.
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