摘要
以芦荟为主要原料,采用液体深层发酵工艺,经酶解、酒精发酵和醋酸发酵制作芦荟醋,再辅以蜂蜜、蔗糖等调配成芦荟果醋饮料。酒精发酵的条件为温度28～30℃,pH4.5～5.0,时间6～7d,活化酵母菌的接种量为2%,醋酸发酵的条件为温度30～32℃,时间约5～6d,醋酸菌接种量为12%。
An aloe vinegar beverage was processed via a liquid-state fermentation of aloe. The best alcoholic fermentation conditions were temperature of 28-30 ℃, pH value of 4.5-5.0, time of 6-7 d, and inoculum size of 2%. For the acetic fermentation, the optimal conditions were temperature of30-32℃, time of 5--6 d, and inoculum size of 12%. The final beverage was achieved by mixing the fermentation broth with some honey and sucrose.
出处
《现代食品科技》
EI
CAS
2008年第7期696-697,690,共3页
Modern Food Science and Technology
关键词
芦荟
果醋饮料
发酵
Aloe
fruit-vinegar drink
fermentation
