西瓜皮醋生产工艺技术研究1.doc

西瓜皮醋生产工艺技术研究 杨胜敖（铜仁职业技术学院）贵州*铜仁554300 中国分类号：TS264.22 文献标识码：B 新鲜的西瓜皮除含丰富维生素和烟酸外，还有多种有机酸、粗蛋白质，粗纤维及钾、磷、钙、镁、铁、钠、艾矿物质，它性味甘凉，具有清热、解毒、利尿、降血压的作用，且有软化血管，降低胆固醇的作用，对水肿、肾类、烫伤、浮肿等疾病有良好的辅助治疗作用，是治疗口干口渴，咽喉干燥疼伤，泌尿系统感染等多种疾病的良药。 本研究利用西瓜皮为主要原料，经发酵，调配加工而得醋饮料，不仅口感，风味和营养优于粮食醋，而且充分利用资源，减少酿醋对粮食的消耗，增加市场醋饮料花色品种。 摘要：以新鲜西瓜皮为主要原料，对西瓜皮醋的生产工艺技术进行研究。通过正交试验确定醋酸发酵后最佳工艺条件。结果为：发酵温度34℃，接种量10%，醪液酒精含量6.5%，发酵时间4D，能制得具有特有风味和营养价值，且酸度为6.1g/dl的西瓜皮醋产品。 Abstract:fresh as the main raw material for the production of vinegartechnology research. Acetic acid through the orthogonal test to determine the optimum conditions after fermentation. The results were: fermentation temperature 34 ℃, inoculum 10%, Fermentation 6.5% alcohol content, fermentation time 4D, can be obtained with a unique flavor and nutritional value, and the acidity of vinegarfor the 6.1g/dl products.Key words:acetic acid fermentation; technology; studyChinese Words: TS264.22 code: B In addition to freshrich vitamins and niacin, there are a variety of organic acids, crude protein, crude fiber and potassium, phosphorus, calcium, magnesium, iron, sodium, Ai minerals, it is sweet and cool, with Qingre , detoxification, diuretic, the role of blood pressure lowering, and there is softening of blood vessels, cholesterol-lowering effect on the edema and renal categories, burns, edema and other diseases have a good role of adjuvant therapy is the treatment of dry mouth and thirst, dry sore throat injury urinary tract infections, such as the panacea for many diseases. In this study, the main raw material forby fermentation, vinegar beverages derived from the deployment process, not only taste, flavor and nutrition of food is better than vinegar, and make full use of resources and reduce consumption of grain brewing, vinegar beverage market varieties. 关键词：西瓜皮；醋酸发酵；工艺技术；研究 提纲 材料于方法 1.1材料与设备1.2检测指标与方法 1.3工艺流程 1.4操作要点 1.4.1西瓜皮准备 1.4.2榨汁 1.4.3成分调配 1.4.4酒精发酵 1.2检测指标与方法 1.3工艺流程 1.4操作要点 1.4.1西瓜皮准备 1.4.2榨汁 1.4.3成分调配 1.4.4酒精发酵 1.4.5醋的发酵 1.