摘要
以苹果和柚子为原料,选用安琪酵母、醋酸菌作为发酵菌种进行发酵酿造苹果柚子复合果醋,对原汁配比、酒精发酵、醋酸发酵及果醋调配等工艺进行研究。实验结果表明:苹果汁和柚子汁最佳混合体积比为1∶1;酒精发酵的最佳工艺参数为初始糖度16%、初始pH值4.4、接种量8%、发酵温度32℃和发酵时间6天;醋酸发酵的最佳工艺参数为初始酒精含量8%,初始pH值5.2,接种量9%,发酵温度30℃和发酵时间6天;调配的最佳配方为原醋添加量30 mL、苹果汁添加量20 mL、柚子汁添加量20mL和白砂糖添加量3g/dL。
Compound fruit vinegar of apple and pomelo is produced by liquid fermentation using Anqi yeast and acetobacter as strains. The ratio of materials, alcohol and acetic acid fermentation and fruit vinegar blending process are studied. The results show that the best ratio of apple juice and pomelo juice is 1 ： 1; the optimal technological parameters of alcohol fermentation are initial sugar content of 16%, initial pH value of 4. 4, inoculation amount of 85, fermentation temperature of 32 ℃ and fermentation time of 6 days the optimal technological parameters of acetic acid fermentation are initial alcohol content of 8%, initial pH value of 5.2, inoculation amount of 9%, fermentation temperature of 30 ℃ and fermentation time of 6 days the best formula is vinegar amount of 30 mL, apple juice amount of 20 mL, pomelo juice amount of 20 mL, sugar amount of 3 g/dL.
出处
《中国调味品》
CAS
北大核心
2016年第1期90-93,101,共5页
China Condiment
基金
国家科技富民强县专项行动计划项目(BN2012102)
国家星火计划项目(2013GA690417)
徐州工程学院青年项目(XKY2013323)
关键词
苹果
柚子
果醋
酒精发酵
醋酸发酵
apple
pomelo
fruit vinegar
alcohol fermentation
acetic acid fermentation
