摘要
以香芋为主要原料,将固定化技术应用于香芋醋的酿制研究。研究结果表明:酒精发酵的适宜条件为初始糖度18.0%,酵母菌接种量为5.0%,接种发酵菌种中生香酵母与酿酒酵母的比例为1∶4,发酵温度为28℃,发酵时间为96h;醋酸发酵的适宜条件为起始酒精度为9.0%,醋酸菌接种量为12.0%,醋酸发酵温度为32℃,发酵时间为72h。
Taro vinegar is produced using taro as main raw material by immobilization technology. The research results show that the optimum conditions of alcoholic fermentation are initial sugar degree of 18.0%, yeast inoculation amount of 5. 0%, the ratio of aroma-producing yeast and Saccharornyces cerevisiae of 1 ： 4 in inoculated and fermented bacteria, the fermentation temperature of 28 ℃ and the fermentation time of 96 h;the optimum conditions of acetic fermentation are initial alcohol degree of 9.0 M, acetic acid inoculation amount of 12.0%, the acetic acid fermentation temperature of 32℃ and the fermentation time of 72 h.
出处
《中国调味品》
北大核心
2017年第9期85-87,共3页
China Condiment
关键词
固定化技术
发酵
香芋醋
immobilization technology
fermentation
taro vinegar
