摘要
[目的]探讨黑果枸杞果醋发酵工艺参数。[方法]采用正交试验设计分别对酒精发酵和醋酸发酵工艺进行研究,确定了最优发酵条件。[结果]酒精发酵最佳工艺组合为:糖含量15%,酵母接种量0.1%,发酵温度30℃;醋酸发酵最佳工艺组合为:初始酒度10%,发酵温度30℃,摇床转速150r/min。[结论]该条件下制得的黑果枸杞果醋风味纯正,具有水果香味,是一种价值较高的营养保健型果醋。
[ Objective ] The study aimed to dicuss fermentation technology parameters of Lycium ruthenicum Muir. vinegar. [ Method ] Alcohol fermentation and acetic fermentation technology were studied using ofrthogoaal test, and the best condition were confirmed. [ Result] The study showed that the optimal fermentation technology of alcohol fermentation was sugar concentration of 15% ,yeast inoculum of 0.1% ,fermentation temperature of 30 ℃. The optimal fermentation technology of acetic fermentation was alcohol content of 10% ,fermentation temperature of 30℃ ,shaker speed of 150 r/min. [ Conclusion] The fruit vinegar had a good flavor with fruit aroma and was a kind of healthy fruit vinegar.
出处
《安徽农业科学》
CAS
北大核心
2009年第32期16126-16127,共2页
Journal of Anhui Agricultural Sciences
关键词
黑果枸杞
果醋
酒精发酵
果醋发酵
Lycium ruthenicum Murr.
Fruit vinegar
Alcohol fermentatio
Acetic fermentation
