金柑醋发酵工艺的研究

A Study on the Technique for Fermentation of Kumquat Vinegar

以金柑果酒为原料,AS1.41醋酸菌为发酵菌种,采用液态发技术,探讨金柑果醋的发酵工艺参数。结果表明:初始酒精度为φ=5%,接种量为7 g/L,发酵时间为8 d,在最佳条件下发酵得到的金柑果醋的醋酸含量达4.69%。

In order to study the fermentation process of Kumquat vinegar, with AS1.41 acetic acid bacteria strains for fermentation, under liquid state fermentation conditions, the Kumquat vinegar fermentation process parameters were studied. The result indicated that the optimum fermentation conditions were as follows： original alcohol concentration was 5 %, initial inoculation was 7%, time of fermentation was 8 days, and under the optimum conditions the acetic acid percent of Kumquat vinegar reached 4.69%.