[Objective]The study aimed to dicuss fermentation technology parameters of Lycium ruthenicum Murr.vinegar.[Method] Alcohol fermentation and acetic fermentation technology were studied using ofrthogonal test, and the best condition were confirmed. [Result] The study showed that the optimal fermentation technology of alcohol fermentation was sugar concentration of 15%,yeast inoculum of 0.1%,fermentation temperature of 30 ℃.The optimal fermentation technology of acetic fermentation was alcohol content of 10%,fermentation temperature of 30 ℃,shaker speed of 150 r/min. [Conclusion] The fruit vinegar had a good flavor with fruit aroma and was a kind of healthy fruit vinegar.%[目的]探讨黑果枸杞果醋发酵工艺参数.[方法]采用正交试验设计分别对酒精发酵和醋酸发酵工艺进行研究 ,确定了最优发酵条件.[结果]酒精发酵最佳工艺组合为:糖含量15%,酵母接种量0.1%,发酵温度30 ℃;醋酸发酵最佳工艺组合为:初始酒度10%,发酵温度30 ℃,摇床转速150 r/min.[结论]该条件下制得的黑果枸杞果醋风味纯正,具有水果香味,是一种价值较高的营养保健型果醋.
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