中文摘要：

以皇冠梨果汁为原料,利用实验室筛选得到的富硒猕猴桃果酒酵母和醋酸菌发酵生产皇冠梨果醋。以最终产酸量为指标,对试验中各工艺条件发酵温度、摇床转速、乙醇加入量和装液量进行了优化。在单因素试验的基础上用响应面试验的方法确定最佳的发酵条件为：发酵温度31.22℃,摇床转速182 r/min,乙醇加入量8.32%,装液量81.5 m L/250 m L。在最佳工艺条件下果酒酵母和醋酸菌发酵产酸量可达64.34 g/L。以发酵所得梨果醋为生产原料添加梨果汁、蔗糖、蜂蜜等辅料制成酸甜适度,富含营养的梨果醋饮品,通过感官鉴定确定梨果醋的最佳调配方案,生产出的梨果醋果味浓郁,营养极佳,颇受欢迎。

英文摘要：

The pear vinegar was produced using pear juice as raw material by acetobacter fermentation. The technological conditions（fermentation temperature, rotary speed, alcohol concentration and culture medium amount） of the test were optimized by reference to the final acid production. According to the single factor experiments, response surface methodology（RSM） was utilized to determine the optimal fermentation condition that the fermentation temperature of 31.22 ℃, the rotary speed of 182 r/min, the alcohol concentration of 8.32%, and the culture medium amount of 81.5 m L/250 m L. Acetic acid concentration could reach to 64.34 g/L based on optimal technological condition. Take the pear vinegar as raw material which was fermented by adding pear juice, sucrose, honey and other materials made of sweet and sour moderate, nutrient rich pear vinegar beverage. Vinegar blending methods mainly use sensory test method, to determine the optimum dosage of each factors. The pear vinegar is rich fruity, popular, with good nutrition.