摘要
以新鲜石榴汁为原料,通过单因素试验和正交试验探讨了石榴果醋酿造的最佳工艺条件。结果表明:酒精发酵最佳工艺条件为发酵温度30℃,酵母菌接种量0.07%,发酵时间5天。醋酸发酵的优化工艺条件为醋酸菌接种量10%,发酵温度28℃,初始酒精度7%。配制的石榴果醋饮料色泽棕红,无沉淀物,酸味柔和,具有石榴果醋特有的醋香气。
Using fresh pomegranate juice as material, the optimal fermentation conditions are studied by single-factor and orthogonal experiments. The results show that the optimal conditions for alcohol fermentation are at 30℃ for 5 days with 0.07% inoculation volume of yeast. The optimal conditions for acetic fermentation are at 28 ℃ with the initial alcoholic concentration of 7% and 10% inoculation volume of acetic acid bacteria. The flavored pomegranate fruit vinegar with brown color, gentle sour taste and unique aroma but no precipitate is obtained under the optimum conditions.
出处
《中国调味品》
CAS
北大核心
2013年第8期88-92,共5页
China Condiment
基金
国家星火计划项目(2010GA810002)
西华大学研究生创新基金(YCJJ201239)
关键词
石榴果醋
液态发酵
酒精发酵
醋酸发酵
饮料
pomegranate fruit vinegar
liquid fermentation
alcohol fermentation
acetic fermenta- tion
vinegar
