摘要
从浙江玫瑰醋传统的醋酸发酵着手,着重从醋酸发酵阶段的接种时间、接种量、接种酒精度以及发酵温度控制等几个工艺条件,对其醋酸发酵工艺进行了研究,最终得出第四天接种、接种量为10%、接种酒精度为6.0%以及控温35℃为较适宜的浙江玫瑰醋醋酸发酵的工艺条件,从而为生产中缩短玫瑰醋的发酵周期,保证产品质量的稳定提供了基础。
This paper begins with traditional acetic fermentation of Zhejiang rose vinegar, and study the technics of acetic fermentation from the technics conditions of inoculation time,inoculate volume,concentration of ethanol and the temperature in the phase of the acetic fermentation. The conclusion is the optimum technics conditions of acetic fermentation of Zhejiang rose vinegar is the inoculation time is the fourth day,the inaculate volume is 10% ,the concentration of ethanol is 6.0% and the temperature is 35℃, thus provide the groundwork for shortening the cycle of fermentation and keeping the quality stable in the production of rose vinegar.
出处
《中国调味品》
CAS
北大核心
2007年第1期55-57,61,共4页
China Condiment
基金
浙江省2006年科技计划项目(编号2006C32013)资助
关键词
玫瑰醋
醋酸发酵
工艺优化
rose vinegar
acetic fermentation
optimization of technics
