摘要
通过正交实验确定了柿子醋生产过程中酒精发酵的最佳工艺参数:发酵温度30℃,发酵周期5d,接种量10%;正交实验确定了醋酸发酵的主要工艺参数:初始酒精度5%,发酵温度34℃,醋酸菌接种量10%。醋酸发酵液经过滤直接作为调味品,也可以调配成不同风味的果醋饮料。
The fermentation technology of persimmon-fruit vinegar in liquid-state was studied in this paper. The optimal alcohol fermentation was carried out at 30℃ for 5d with inoculum 10%, and the optimal acetic fermentation was set with alcohol 5% at 34℃, inoculum of Acetobacter 10% through the orthogonal experiment. After fermentation and filtration, the final product can be served as the condiments, which could be blended to get all kinds of fruit vinegar beverage as well.
出处
《食品科技》
CAS
北大核心
2007年第7期103-106,共4页
Food Science and Technology
关键词
柿子
酒精发酵
醋酸发酵
果醋
persimmon
alcohol fermentation
acetic fermentation
fruit vinegar
