糖化低温生物发酵生产软梨果醋工艺探讨

以青海贵德特产的软梨为原料,利用糖化低温发酵生成酒精度5%—8%的果酒后,再经重复发酵制成软梨果醋.通过在软梨汁中添加果胶酶,淀粉酶和糖化酶进行酶解处理,解决了软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,增加了软梨果醋中酯类和不挥发酸的含量,使制得的软梨果醋风味纯正,并具有特有的软梨香、脂香和水果香.

Discussion of soft pear vinegar fermentation production of saccharification process at low temperature

The soft pear Qinghai Guide specialty as raw material, using glycosylated low temperature fermentation to produce alcohol concentration of 5%-8% of the wine, made of soft pear vinegar and then by repeated fermentation. In soft pear juice by adding pectinase, amylase and glucoamylase by enzymatic treatment, to solve the soft pear juice, pectin is not conducive to the fermentation and low utilization rate of raw materials problem, adding flavoring yeast and lactic acid bacteria fermentation, increased the ester soft pear vinegar and no volatile acid content, which makes soft pear fruit vinegar flavor, and has the unique soft pear incense, incense and fruit fat.