摘要
研究确定了杏果醋生产过程中酒精发酵的最佳工艺参数,即发酵温度28℃,发酵时间3 d,接种量5%。正交试验确定了醋酸发酵的最佳工艺条件:即初始酒精度5%,pH 5.5,发酵温度35℃,醋酸菌接种量10%。
The fermentation technology of apricot fruit vinegar was studied in this paper. Tne optimal alcohol fermentation was carried out at 28℃ for three days with inoeulum 5%. The optimal acetic fermentation was set with alcohol 5 %, pH 5.5, fermentation temperature at 35℃ ,inoeulum of aeetobaeter acetic10% through the orthogonal experiment.
出处
《中国调味品》
CAS
北大核心
2008年第9期68-71,共4页
China Condiment
基金
自治区重大专项
环塔里木盆地特色林果业关键技术开发与示范
项目编号:20073113
关键词
杏
酒精发酵
醋酸发酵
果醋
apricot
alcohol fermentation
acetic fermentation
fruit vinegar
