桑葚果醋发酵工艺条件的研究

Research on processing technology of mulberry vinegar fermentation

以桑葚为主要原料,以葡萄酒酵母BM45作为桑葚果醋酒精发酵菌种,通过正交实验确定了桑葚果醋酒精发酵的最佳工艺参数为:总糖含量16g/100mL、接种量3%、发酵温度28℃、SO2添加量40mg/L;以AS1.41醋酸菌作为桑葚果醋醋酸发酵菌种,通过正交实验确定了桑葚果醋醋酸发酵的最佳工艺参数为:接种量10%、搅拌转速80r/min、发酵温度33℃。

Mulberry was used as raw material in this paper.Saccharomyces ellipsodieus strain BM45 was used for mulberry vinegar ethanol fermentation. The optimal conditions were confirmed by orthogonal test as follows： 16g/100mL total sugar,3% inoculation quantity,fermentation temperature at 28% and SO2 addition amount 40mg/L Bacterium aceti ASL41 was used for mulberry vinegar acetic fermentation.The optimal conditions were confirmed by orthogonal test as follows：10% inoculation quantity,churn rate 80r/min,fermentation temperature at 33%.