摘要
探讨了以红树莓为原料的果醋生产工艺。通过单因素试验和正交试验确定了红树莓果醋的最佳工艺参数。酒精发酵的最佳工艺条件为发酵温度20℃,果汁的初始糖度16%,酵母菌接种量10%,发酵7d左右。醋酸发酵最佳工艺条件为发酵温度30℃,醋酸菌接种量12%,初始酒精度8%,发酵8d。酿制出的红树莓果醋香味独特,品位纯正。
By using bramble as raw material, the processing technology of high-grade fruit vinegar was investigated. The optimal fermentation conditions were established through single-factor and orthogonal experiments. The optimal conditions for alcohol fermentation were at 20℃ for 7 d with the original concentration of 16% sugar from bramble juice and with 10% inoculum of yeast. The optimal conditions for acetic fermentation were at 30℃ for 8 d with the initial concentration of 8% alcohol and 12% inoculum of Acetobacter AS1.41. The flavored bramble vinegar with higherquality taste was obtained under the optimum conditions.
出处
《中国酿造》
CAS
北大核心
2008年第3期39-42,共4页
China Brewing
关键词
红树莓果醋
酒精发酵
醋酸发酵
生产工艺
bramble vinegar
alcohol fermentation
acetic fermentation
processing technology
