摘要
探讨了苹果甘薯复合果粮醋生产工艺。通过单因素试验和正交试验确定了复合果粮醋最佳工艺参数,其最佳果粮比为2∶1;酒精发酵的最佳工艺条件为初始糖度16%,发酵温度28℃,酵母接种量10%,发酵5d左右;醋酸发酵最佳工艺条件为初始酒精度8%vol,发酵温度32℃,接种量15%。
Using apple and sweet potato as raw material, the processing technology of vinegar was investigated. The optimum fermentation conditions were determined by single-factor and orthogonal experiments. The optimum ratio of fruit to grain was 2：1 and conditions for alcoholic fermentation were started with 16% sugar from mixed juice, with inoculum of yeast by 10%, fermented under 28℃ for 5 d. The optimum acetic acid fermentation conditions were with the initial concentration of alcohol by 8% and inoculum of Acetobacter HNCC3.001 by 15%, fermented under 32℃.
出处
《中国酿造》
CAS
北大核心
2010年第4期170-172,共3页
China Brewing
基金
中南林业科技大学人才引进科学研究基金项目(2005012)
关键词
复合果粮醋
酒精发酵
醋酸发酵
生产工艺
vinegar
alcoholic fermentation
acetic fermentation
processing technology
