摘要
该研究以溪蜜柚为原料研制果醋。通过单因素实验和正交实验,确定果醋发酵的最佳工艺参数。实验结果表明:酒精发酵最佳工艺条件,发酵温度26℃、接种量0.07%、糖度18°Bx时;醋酸发酵过程中,菌种接种量为0.5%,装瓶量为20%,发酵酒醪酒精度为7°,发酵温度为30℃时,产酸量最佳。
In this research, shaddoek was used as experimental material to produce the fruit vinegar. Further to determine the optimum technology conditions through the single-factor tests and the orthogonal tests. The results of experiments showed, the optimum fermentation technology conditions for alcoholic fermentation were to add the amount of yeast 0. 07%, temperature 26℃, sugar content 18%; and which for acetic acid fermentation were to add the vinegar agarics 0. 6%, capacity content 20%, alcohol content 8°, temperature 30℃.
出处
《中国调味品》
CAS
北大核心
2007年第4期37-40,共4页
China Condiment
关键词
柚子
果醋
酒精发酵
醋酸发酵
shaddock
fruit vinegar
alcoholic fermentation
acetic acid fermentation
