摘要
以南果梨为原料,采用液态发酵工艺,分别进行酒精发酵、醋酸液体摇瓶发酵、下胶澄清等方法制成南果梨果醋。试验结果表明,酒精发酵的适宜条件为活性干酵母的接种量0.10%,酒精发酵初始糖量16%,发酵时间2d。醋酸发酵适宜的条件为发酵温度30℃,醋酸菌接种量10%,初始酒精度6%vol。
Using Nanguo pear as main raw material, fruit vinegar was prepared after procedures of alcoholic fermentation and liquid shaking acetic acid fenmentation, followed with clarification with agents. The results indicated that the optimum fermentation conditions were： for alcholic fermentation, inoculum by 0.10% with active dry yeasts, with concentration of sugar at 16%, and fermentation for 2 d; for acetic acid fermentation, inoculum by 10% with acetic acid bacteria, with initial alchol concentration by 6%vol and fermentation under 30℃.
出处
《中国酿造》
CAS
北大核心
2010年第3期163-166,共4页
China Brewing
基金
辽宁省自然基金项目(20051086)
关键词
南果梨
果醋
酒精发酵
醋酸发酵
Nanguo pear
fruit vinegar
alcoholic fermentation
acetic fermentation
