摘要
研究以酿造木瓜果酒为原料,接种AS1.41醋酸菌,酿造木瓜果醋的工艺条件。试验结果表明,其最佳工艺条件为初始酒度6%vol,初始pH为4,AS1.41醋酸菌活化液的接种量为17.5%,发酵温度为31℃,装液量为20%,转速为200r/min。发酵4d后所得木瓜果醋的醋酸含量为(6.557±0.06)g/100mL。
Using Chaenomeles sinensis as raw material, fermentation technology of fruit vinegar was studied. Strain AS 1.41 acetic acid bacteria was used in fermentation. The result showed that the optimum technological conditions were： initial concentration of alcohol 6%, pH 4, inocuhun of activated AS 1.41 -17.5%, optimum temperature 31℃, volume of liquid in vessels 20%, and shaking speed 200 rpm. After 4 d fermentaion, the acetic acid concentration of Chaenomeles sinensis fruit vinegar is up to 6.557±0.06 g/100 ml.
出处
《中国酿造》
CAS
北大核心
2010年第3期171-175,共5页
China Brewing
关键词
木瓜
发酵
醋酸发酵
Chaenomeles sinensis
fermentation
acetic acid fermentation
