摘要
以香蕉、山楂为主要原料,对香蕉山楂复合果醋酿造工艺进行优化,最终确定了香蕉山楂复合果醋酒精发酵工艺最佳条件:香蕉汁∶山楂汁(V/V)为2∶1,酵母接种量为3%,温度控制为30℃,发酵时间为4天。醋酸发酵工艺最佳条件:初始酒精度为8%,醋酸菌接种量为8%,发酵温度为32℃,发酵时间为8天。经过二次发酵得到的香蕉山楂复合果醋营养丰富,口感纯正,风味独特。
Using banana and hawthorn as the main raw materials,the brewing technology of banana and hawthorn composite vinegar is optimized,the optimum alcoholic fermentation technology is as follows:ratio of banana juice and hawthorn juice (V/V)of 2 ∶ 1,yeast inoculation amount of 3%, temperature of 30 ℃,and fermentation time of 4 days.The optimum acetic acid fermentation technology is as follows:initial ethanol content of 8%,acetic acid bacteria inoculation amount of 8%, fermentation temperature of 32 ℃,fermentation time of 8 days.After two times of fermentation,the product has rich nutrition,and the flavor is pure and unique.
出处
《中国调味品》
CAS
北大核心
2015年第6期98-101,共4页
China Condiment
关键词
香蕉
山楂
酒精发酵
醋酸发酵
banana
hawthorn
alcohol fermentation
acetic acid fermentation