Research on Brewing Technology of Snow Pear Vinegar
With snow pear as raw material,snow pear vinegar is made with the method of fruit wine yeast alcohol fermentation and acetic acid bacteria acetic fermentation.Besides,the best fermentation conditions of snow pear vinegar are determined through single-factor test and orthogonal test.According to the results,the optimal fermentation conditions of snow pear vinegar through alcoholic fermentation are as follows:initial sugar content of 18％,initial pH of 4.5,fermentation temperature of 28 ℃,and the alcoholic fermentation basically stops after 120 h;the optimal fermentation conditions of snow pear vinegar through acetic acid fermentation are as follows:the initial alcohol degree of 8％,inoculation amount of 10％,fermentation temperature of 30 ℃,shaking speed of 120 r/rmin,and acetic acid fermentation basically stops after 96 h,with the acidity reaching 5％;the snow pear vinegar finally obtained is amber,looks clear and transparent,has pure taste,soft sourness and strong flavor of fruit and vinegar.
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万方数据
维普
