无花果果醋酿造工艺研究-《中国调味品》

文章信息/Info

摘要:: 无花果（Ficus carica L.）是热带和亚热带地区最重要的农产品之一，具有营养美味和药用价值，如调节代谢、预防心血管疾病、抗病毒、抑菌消炎和抗癌等。本文以无花果为原料开发无花果果醋以提高其商业价值。结果表明，无花果果醋最佳酿造工艺为：料水比为1:2，果胶酶添加量为727.3U/g，果胶酶处理时间为3h，酒精发酵时间为1.5d，果醋发酵初始酒精度为6%vol，醋酸菌接种量为9%，醋酸发酵时间为8d。在此条件下，制得的无花果果醋酸度为2.83g/100mL，感官评定得分为92分，色泽呈稻黄色，酸味适中，果味浓郁，风味协调。

Abstract:: Fig fruit (Ficus carica L.) is one of the most important agricultural products of the tropic and subtropics areas. It is a delicious, nutritive fruit and has medicinal benefits include metabolic, cardiovascular, antiviral, antibacterial and anti-inflammatory remedies, and anticancer activity. In this paper, the fig fruit vinegar is developed to increase its commercial value. The optimum brewing technology of fig fruit vinegar was as followed: the ratio of material to water was 1:2, the pectinase addition was 727.3 U/g, the pectinase treatment time was 3 h, the fermentation time of alcohol was 1.5 days, the initial alcohol content of fig fruit vinegar fermentation was 6% vol，the inoculums concentration of acetic acid bacteria was 9%, and the fermentation time of acetic acid was 8 days. Under these conditions, the fig fruit vinegar had an acetic acid degree of 2.83 g/100 mL, a sensory evaluation score of 92 points, a color of rice yellow, a moderate sour taste, a rich fruity flavor, and a harmonious flavor