摘要：本文以蘋果和杏鮑菇為原料，選用安琪酵母、醋酸菌作為發酵菌種進行液體發酵釀造蘋果杏鮑菇復合果醋，對原汁配比、酒精發酵、醋酸發酵及果醋調配等工藝進行研究，確定最佳工藝參數。實驗結果表明：蘋果汁和杏鮑菇汁最佳混合體積比為2:1；酒精發酵的最佳工藝參數為初始糖度16%、初始pH值4.8、接種量6%和發酵溫度36℃；醋酸發酵的最佳工藝參數為初始酒精含量10%，接種量8%和初始pH值4.8；調配的最佳配方為果醋添加量15%、果汁添加量15%、蜂蜜添加量5%和檸檬酸添加量0.04%。

關鍵詞：蘋果；杏鮑菇；果醋；酒精發酵；醋酸發酵

Abstract：Compound vinegar of apple and Pleurotus eryngii was produced by liquid fermentation, and using Anqi yeast and Acetobacter as strains in the paper. The ratio of materials, alcohol and acetic acid fermentation and vinegar blending process were studied. The results showed the best ratio of apple juice and Pleurotus eryngii juice was 2:1; the best technological parameters of alcohol fermentation were initial sugar content 16%, initial pH value 4.8, inoculation quantity 6% and fermentation temperature 36℃; the optimal technological parameters of acetic acid fermentation were initial alcohol content 10%, inoculation quantity 8% and initial pH value 4.8; the best formula was amount of vinegar 15%, amount of apple juice 15%, amount of honey 5% and amount of citric acid 0.04%. 

Keywords: apple; Pleurotus eryngii; fruit vinegar; alcohol fermentation; acetic acid fermentation