摘要
以软枣猕猴桃为原料,利用液态发酵法生产软枣猕猴桃果醋,最佳工艺条件为酒精发酵温度25℃,采用果酒酵母和酒精酵母混合发酵,配比为2∶1,接种量在10%以上;醋酸发酵的温度为33℃,最初酒精度5.0%,初始pH 5.5,醋酸菌的接菌量12%。醋酸发酵的最大转化率达到80.0%。软枣猕猴桃果醋中含有丰富的氨基酸和Vc,产品风味佳。
In this study,Actinidia arguta plauch was used to produce fruit vinegar by liquid fermentation. The best technical condition was de- termined that alcohol fermentation temperature was 25℃, with the wine yeast and yeast alcohol mixed fermentation,the ratio for 2：1 ,inoculation was 10% or more. And acetic acid fermented temperature for 33℃ ,first for 5.0% alcohol,initial PH value of 5.5,acetic acid bacteria by bac-teria content is 12 %. Moreover, acetic acid fermented biggest conversion reached 80.0%. kiwi fruit vinegar contains abundant am amino acids, product and flavor and taste, ino acids and the Vc, product and flavor and taste.
出处
《特产研究》
2012年第3期46-48,共3页
Special Wild Economic Animal and Plant Research
基金
吉林市科技局科技发展项目(吉市科农200608-1)
关键词
软枣猕猴桃
发酵
果醋
Actinidia arguta plauch
fermentation
fruit vinegar
