摘要
研究了以从化鸡心柿为原料,以酵母菌、醋酸菌作为发酵菌种进行液体深层发酵获取果醋的最佳工艺参数。试验结果表明:酒精发酵的最佳发酵参数为pH4.5,糖度20%,接种量10%,温度28℃,发酵时间5d。醋酸发酵的最佳发酵参数为酒精度8%vol,时间4d,温度36℃,接种量10%,摇床转速180r/min。
Using persimmon as raw material, the liquid fermentation of fruit vinegar was studied. The fermentation conditions were optimized by single-factor and orthogonal experiments. The results showed that the optimum alcoholic fermentation were adjusting broth to sugar content at 20%, pH 4.5, with inoculum by 10%, fermented for 5 d under 28℃. And the optimum acetic acid fermentation were at the initial alcohol content 8%,with inoculum 10%, fermented for 4 d under 36℃, rotate speed by 180 rpm.
出处
《中国酿造》
CAS
北大核心
2010年第4期175-178,共4页
China Brewing
基金
粤港攻关项目(粤港TC06B908-32008A0242003)
关键词
柿子
酒精发酵
醋酸发酵
果醋
persimmon
alcohol fermentation
acetic fermentation
fruit vinegar
