荔枝醋发酵菌种的筛选及工艺优化

Screening of fermentation strain and process optimization of litchi vinegar

在单因素试验的基础上,以感官评分为评价指标,利用正交分析法对荔枝醋发酵菌种筛选及工艺进行优化。结果表明,荔枝醋发酵最优工艺为菌种使用沪酿1.01,添加量0.05%,初始酒精度5%vol,发酵温度28℃。在此条件下,荔枝醋的感官评分为96.3分,风味最佳。

Using sensory evaluation score as evaluation index, the fermentation strain for litchi vinegar was screened and the fermentation processes were optimized using orthogonal experiment based on single factor experiment. The results showed that the optimal fermentation process of litchi vinegar was strain Huniang 1.01 addition 0.05%, initial alcohol content 5% vol, and fermentation temperature 28℃. Under this condition, the sensory score of litchi vinegar was 96.3 and the flavor was the optimal.