王安然，徐文怡，李昀*
（天津农学院食品科学与生物工程学院，天津300384）

摘要：以天津茶淀玫瑰香葡萄与天津淀绿西红柿为主要原料，经酒精发酵后接种醋酸菌进行醋酸发酵制得复合果醋，再经调配，制成风味独特的复合果醋饮料。通过单因素实验、正交试验，优化了工艺条件和配方。结果表明，最佳酒精发酵条件为：初始含糖量为18° Brix、葡萄汁与西红柿汁体积比为2∶1、发酵时间6d，待糖度不变进入醋酸发酵；醋酸发酵条件为：醋酸菌接种量为0.08%，葡萄汁∶西红柿汁的体积比为2∶1，发酵时间6d。最佳复合果醋饮料配方为：葡萄汁25%，果醋20%，蔗糖8g/100mL，西红柿汁20%。

关键词：复合果醋；发酵；西红柿；玫瑰香葡萄

Compound Fruit Vinegar of Grape and Tomato

WANG An-ran，XU Wen-yi，LI Yun*
（College of Food Science and Bioengineering，Tianjin Agricultural University，Tianjin 300384，China）

Abstract: With Tianjin Chadian grape and tomato as raw materials，acetic acid bacteria were inoculated for acetic acid fermentation after alcohol fermentation，then deployed and made special flavor compound fruit vinegar. According to the single factor experiments and orthogonal test，the technology conditions and recipe were optimized. The results show that the optimal alcohol fermentation conditions were follows : initial sugar content 18°Brix，the best ratio of grape juice and tomato juice was 2∶1，fermentation time 6d，acetic acid fermentation was conducted until the degree of sugar remains unchanged，the optimal acetic acid fermentation conditions were acetic acid bacteria inoculum 0.08%，fermentation time 6d. The optimal formula of the compound fruit vinegar beverage consisted of fermentation fruit vinegar of 20%，grape juice
of 25%，tomato juice of 20%and sucrose of 8g/100mL.

Key words: compound fruit vinegar；fermentation；tomato；chadian grape

（2020年 第23卷 第2期）