摘要
为进一步拓宽新会柑深度加工,以新会柑为原料,经发酵制成保健果醋,以解决新会柑果肉被大量浪费的问题。试验对果胶酶处理、酒精发酵、醋酸发酵的适宜工艺条件进行了研究,采用正交实验法,确定了较好的工艺参数:果胶酶处理,酶加入量0.04%,酶解温度60℃,酶解时间60min。酒精发酵,起始总糖度为16%,初酸度在酶解柑桔汁的自然酸度下(pH4.2左右),酵母菌接种量为5%,28℃发酵72 h。醋酸发酵,初始酒精度7%(V/V),醋酸菌接种量13%,30℃发酵120 h。
This paper introduced the process and quality level of using Xinhui orange as raw material to produce vinegar by alcohol and acetic acid fermentation. The optimalt eehnologieal condition for alcohol and liquid submerged fermentation were discussed in detail. The research served the problem which a great number of Xinhui orange were wasted every year. And this paper was to introduced the best situation of Xinhui orange vinegar fermentation ： Enzymic decomposed with condition of 0.04% amylase, 60℃, 60min. Alcohol fermentation, the beginning suger is 16%, 5% alcoholic microbial, 28℃ ferment 72 hours. Acetic acid fermentation, the beginning alcoholic is 7%（V/V）, 13% acetic microbial, 30℃ ferment 120 hours.
出处
《中国调味品》
CAS
北大核心
2006年第8期12-15,共4页
China Condiment
基金
广东省科技攻关资助项目(2005B20461014)
关键词
新会柑
果醋
果胶酶
酒精发酵
醋酸发酵
Xinhui orange
fruit vinegar
amylase
alcohol fermentation
acetic acid fermentation
