CAJ | 학술논문

以砀山梨为原料，采取自吸式发酵罐深层液态半连续法酿造梨醋，采用单因素和正交试验优化发酵工艺条件，结果表明，果胶酶解处理的最优条件为：pH3.5、温度35℃、果胶酶用量1.8 U/100 mL、酶解3 h；酒精发酵条件：酵母接种量0.35%、原料装液量70%、温度30℃、糖度为20%、发酵4 d；醋酸发酵最佳条件为：半连续发酵，温度为30℃，接种量为10%，分割量为35%，发酵9 d，所得梨醋酸度可达7.0 g/100 mL。膜超滤澄清除菌的操作条件进料温度26℃、压力0.1 MPa、过滤时间1 h。该工艺酿造的梨醋符合国家相关卫生标准，酸味柔和，具有醋香味和梨果的清香，同时保留了梨果中的功能性成分，有一定保健功效。
이탕산리위원료，채취자흡식발효관심층액태반련속법양조리작，채용단인소화정교시험우화발효공예조건，결과표명，과효매해처리적최우조건위：pH3.5、온도35℃、과효매용량1.8 U/100 mL、매해3 h；주정발효조건：효모접충량0.35%、원료장액량70%、온도30℃、당도위20%、발효4 d；작산발효최가조건위：반련속발효，온도위30℃，접충량위10%，분할량위35%，발효9 d，소득리작산도가체7.0 g/100 mL。막초려징청제균적조작조건진료온도26℃、압력0.1 MPa、과려시간1 h。해공예양조적리작부합국가상관위생표준，산미유화，구유작향미화리과적청향，동시보류료리과중적공능성성분，유일정보건공효。
Pear vinegar was produced by semi-continuous liquid fermentation in self-aspirating fermentation tank with Dangshan pear as raw materials. The fermentation conditions were optimized by single factor test and orthogonal test. The experimental results indicated that, the best processing conditions of pectase hydrolysis included pH3.5, temperature at 35℃, the use level of pectinase was 1.8 U/100 mL, and 3 h hydrolysis;the best fermenting conditions of alcohol included yeast inoculating quantity as 0.35%, liquid filling volume as 70%, temperature at 30℃, sugar content as 20%, and 4 d fermentation;the best fermenting conditions of pear vinegar included semi-continuous fermentation at 30℃for 9 d with the split amount as 35% and the inoculating quantity as 10%. As a result, the acidity of pear vinegar reached up to 7.0 g/100 mL. The conditions for the sterilization by ultrafiltration membrane were as follows:filling temperature was at 26℃, pressure was at 0.1 MPa, and filtration time was 1 h. The produced pear vinegar was in line with national sanitary standards and it had both vinegar aroma and pear aroma. Besides, it reserved the functional components of pear, so it had healthcare functions.