摘要
以苦瓜为原料,采用固定化多元混菌发酵技术生产苦瓜醋酸饮料,对发酵条件进行了研究。结果表明,固定化多菌种接种配比为根霉:酿酒酵母:产香酵母:醋酸菌为4:2:2:1;固定化细胞凝胶粒子接种量为10%;发酵温度为25℃;固定化混合细胞发酵时间为3d～5d。
The balsam pear was used as material, the health vinegar beverage was produced with immobilized multi-strains and the fermentation conditions were also studied. The results showed that the ratio of inoculation quantity of Rhizopus delemaer ： Saccharomyces cerevisiae ： S. fragrans： Acetobacter aceti were 4：2：2：1, The fermentation temperature was 25℃ and the fermentation time was 3d-5d. The inoculum of co-immobilized cell was 10%.
出处
《中国酿造》
CAS
北大核心
2008年第4期59-61,共3页
China Brewing
关键词
苦瓜
醋酸发酵饮料
固定化细胞
多菌种
balsam pear
vinegar fermentation beverage
immobilized cell
multi-microorganisms
