摘要
以甘肃特产的冬果梨为原料,利用共固定化葡萄酒酵母、生香酵母和乳酸菌进行酒精发酵,固定化醋酸菌进行醋酸发酵,制得了冬果梨保健果醋。通过在冬果梨汁中添加果胶酶、淀粉酶和糖化酶进行酶解处理,解决了梨汁中果胶不利于发酵和原料利用率低的问题。添加适量增香酵母和乳酸菌进行发酵,增加了果醋中酯类和不挥发酸的含量。使制得的果醋风味纯正,并具有冬果梨的香味。
Dongguo pear was one of special materials in Lanzhou city.With Dongguo pear juice as raw material, fermented with co-immobilization of fragrance-producing yeast, grape wine yeast and lactic acid bacteria,then femented with immobilized acetic acid bacteria,we could get Dongguo pear healthy vinegar. Treated by pectinase, amylase and saccharifying enzyme, the problems caused by pectin and low raw material utilization ratio were solved.Through proper addition of Aroma producing yeast and lactic acid bacteria,esters and nonvolatile acids content in the fermentation product were increased.The healthy vinegar had a good flavor and had fruit aroma.
出处
《食品研究与开发》
CAS
北大核心
2008年第4期117-119,共3页
Food Research and Development
基金
甘肃省工业生物技术研究与应用创新团队基金资助(2060503)
关键词
冬果梨
保健果醋
固定化细胞
多菌种
混合发酵
Dongguo pear
healthy vinegar
co-immobilized cells
multi-microorganisms
mixed fermentation
