摘要
研究了猕猴桃果醋的生产工艺,并分析了猕猴桃果醋中的氨基酸含量、相对分子质量分布及VC含量等,结果表明:酒精发酵的最佳条件是在25℃的条件下添加果酒酵母和酒精酵母混合发酵,其配比为2:1,接种量10%。醋酸发酵的最佳条件是温度33℃,最初酒精度为5.0%,初始pH值为5.5,醋酸菌接种量12%。
The production processing of Kiwifruit vinegar was studied. And the relative molecular weights, content of amino acids and VC of Kiwifruit vinegar were analyzed. The alcohol fermentation was carried out using a 2：1 mixture of two different yeasts at 25℃ with 10% inoculation to achieve the best results, while the optimal condition for acetic acid fermentation was at 33℃ with 5.0% of initial alcohol content, 12% inoculation of Acetobactor and pH 5.5. Kiwifruit vinegar was abundant in amino acid and VC.
出处
《中国酿造》
CAS
北大核心
2006年第11期73-75,共3页
China Brewing
关键词
猕猴桃
果醋
醋酸发酵
kiwifruit
fruit vinegar
acetic acid fermentation
