中国麻业科学2025，Vol.47Issue(6)：322-331,10.
哈密瓜果醋发酵工艺优化研究
Optimization of Fermentation Process of Hami Melon Fruit Vinegar
摘要
Abstract
To improve the utilization of Hami melon resources and develop deep-processing products,this test utilized Xinjiang Hami melon as the raw material to research and develop a novel Hami melon fruit vinegar beverage through alcoholic and acetic acid fermentation.The process parameters for alcoholic and acetic acid fermentation were optimized using response surface methodology.The optimal conditions for alcoholic fermentation were determined as follows:temperature 29℃,duration 6 days,and yeast inoculum dose 9.5%,while that for acetic acid fermentation were duration of 17 days,inoculum dose 10.5%,and temperature 31℃.Additionally,orthogonal experiments were employed to determine the optimal formulation of the Hami melon fruit vinegar product:6%raw fruit vinegar,6%white sugar,and 1.5%honey.Under these conditions,the sensory quality of the resulting fruit vinegar product was excellent.The production process for Hami melon fruit vinegar established in this study is stable and reliable,yielding a product with favorable taste and flavor.This research provides technical support and demonstrates industrial application potential for the deep processing of Hami melon in Xinjiang and the development of functional fruit vinegar.关键词
哈密瓜/果醋/发酵/工艺优化/响应面法Key words
Hami melon/fruit vinegar/fermentation/process optimization/response surface methodology分类
农业科技引用本文复制引用
许凯扬,王业,石鹏君,王满生..哈密瓜果醋发酵工艺优化研究[J].中国麻业科学,2025,47(6):322-331,10.基金项目
中国农业科学院科技创新工程项目(CAAS-ASTIP-IBFC) （CAAS-ASTIP-IBFC）
