摘要
为了提高草莓的附加值,研究多菌混合发酵酿造草莓果醋的工艺,主要考察原料糖度、温度和菌种量对草莓果醋产量和品质的影响,确定最佳的酿造工艺条件。结果表明,多菌混合发酵法酿造苹果醋的最佳工艺条件:原料糖度为18%,接菌种量为原料质量的10%,发酵温度为30℃,发酵周期16～18 d。证明多菌混合发酵法简化了工艺,是一种值得推广的果醋生产技术。
A study was undertaken to examine the effect of the sugar content of material,temperature,and dosage of bacterium on the yield and quality of strawberry vinegar,and to obtain the optimal process parameters of strawberry vinegar by mixed fermentation with various bacterium.The results show that the optimum conditions were：the sugar content of material was 18%;the dosage of bacterium was 10% of the material and the fermentation temperature was 30℃;the fermentation period was 16～18 days.The results proved that the mixed fermentation with various bacterium simplifies the process and is worth popularizing.
出处
《江苏调味副食品》
2010年第4期25-27,共3页
Jiangsu Condiment and Subsidiary Food
关键词
多菌混合发酵
草莓
果醋
工艺
mixed fermentation with various bacterium
strawberry
vinegar
production technology
