摘要
以海带、猕猴桃为主要原料,经脱腥试验、酒精发酵、醋酸发酵后,制得复合果醋。通过正交试验,确定了在pH4.5下进行醋酸发酵的最佳工艺条件为:发酵液酒精含量为6%、醋酸菌的接种量为10%、发酵温度为30℃、发酵时间为12d。
Laminaria ochotensis and Actinidia deliciosa were used as the main raw materials to make composite vinegar through deodorization tests, alcoholic fermentation and acetic acid fermentation. By orthogonal tests, the optimum technological conditions for acetic acid fermentation at pH 4.5 were determined as follows： alcohol content 6%, acetic acid bacteria inoculum 10%, fermentation temperature 30℃ and fermentation time 12d.
出处
《饮料工业》
2010年第1期7-9,共3页
Beverage Industry
关键词
海带
猕猴桃
醋酸发酵
复合果醋
Laminaria ochotensis
Actinidia deliciosa
acetic acid fermentation
composite vinegar
