摘要
以香芋和普洱茶为主要原料,采用菌种固定化技术生产香芋普洱茶醋。研究结果表明,固定化酵母菌发酵条件为初始糖度16.0%、接种量10.0%、发酵温度32℃;固定化醋酸菌发酵条件为起始酒精度8.0%、接种量10.0%、发酵温度34℃。香芋普洱茶醋色泽棕黄,具有香芋和普洱茶特有的风味。
With taro and Pu'er tea as the main raw materials,the strain immobilization technology was used to produce taro Pu'er tea vinegar.The results showed that the fermentation conditions of immobilized yeast were initial sugar content of 16.0%,inoculum size of 10.0%and fermentation temperature of 32℃.The fermentation conditions of immobilized acetic acid bacteria were alcohol of 8.0%,inoculum size of 10.0%and fermentation temperature of 34℃.The vinegar color of taro Pu er tea is brown and yellow,with the unique flavor of taro and Pu er tea.
作者
王岩
蒋泽强
范海琼
张小玉
袁新建
龙浩然
WANG Yan;JIANG Ze-qiang;FAN Hai-qiong;ZHANG Xiao-yu;YUAN Xin-jian;LONG Hao-ran(School of Food,Jiangsu Food and Pharmaceutical Science College,Huaian 223005,Jiangsu,China;Jiangsu Engineering Research and Development Center for Food Processing,Jiangsu Food and Pharmaceutical Science College,Huaian 223005,Jiangsu,China)
出处
《江苏调味副食品》
2022年第3期13-16,共4页
Jiangsu Condiment and Subsidiary Food
基金
江苏高校品牌专业建设工程项目(PPZY2015B193)
江苏省大学生创新创业计划项目(202113104021Y)。
关键词
菌种固定化
香芋
普洱茶
醋
发酵
strain immobilization
taro
Pu'er tea
vinegar
ferment
