摘要
以南瓜汁为原料,采用液态表面发酵法对南瓜醋醋酸发酵过程进行研究。通过单因素实验和正交试验,确定南瓜醋醋酸发酵最佳工艺条件为:酒精度6%,接种量15%,温度30℃,发酵时间7d,产酸量可以达到5.121g/100mL。
Pumpkin juice was used as raw material, using liquid surface fermentation to study the process of pumpkin vinegar acetic fermentation. By single factor experiment and the orthogonal experiment, the best acetic fermentation conditions were obtained： alcoholic strength 6%, oppropriate inoculum concentration 15%, temperature 30℃,7 days for fermentation. Production acid content could reach to 5.121 g/100mL.
出处
《食品与发酵科技》
CAS
2012年第1期99-102,共4页
Food and Fermentation Science & Technology
关键词
南瓜
醋酸发酵
优化配比
pumpkin
acetic fermentation
optimum ratio
