摘要
探讨以杏皮渣为原料的果醋生产工艺,通过单因素试验和正交试验确定杏皮渣果醋的最佳工艺参数。对LB-2001菌种、中科Asl.41、沪酿1.01 3种醋酸菌株进行筛选,筛选出最佳菌株是LB-2001,SO2含量≤30 mg/L、加入食盐的浓度为0.1%~0.15%。该工艺酿制出的杏果醋香味独特,口味纯正。
The technology for making vinegar from apricot as the raw material was inwestigated, and the optimal technological parameters for the apricot vinegar were established through single -factor and orthogonal experiments. The optimum conditions for vinegar process parameters. Screening of the three kinds of strains, forexample LB-2001; Asl. 41zhongke, 1.01 huniang. Screening out the best strain is LB-2001, SO2 concentration ≤30 mg/L, salt concentration 0.1 %-0.15 %. The process brewed apricot vinegar obtained was featured by unique flavour and genrine taste.
出处
《食品研究与开发》
CAS
北大核心
2010年第11期79-81,共3页
Food Research and Development
基金
国家科技支撑项目(2007BAD36B06)
国家星火项目(2008GA890004)
自治区科技攻关项目(200731136-3)
自治区科技兴新项目(2008050B29)
关键词
杏果醋
酒精发酵
醋酸发酵
生产工艺
Apricot vinegar
alcoholic fermentation
acetic fermentation
processing technology