摘要
以市售蜂蜜为原料研制果醋。通过单因素和正交试验,确定蜂蜜醋酸发酵的最佳工艺参数。实验结果表明:醋酸菌接种量为10%,发酵酒醪酒精含量为8%,初始pH值为5.5,发酵温度为32℃时,总酸最高,可达5.22 g/L。所得产品蜜香纯正、口味良好,具有一定营养价值。
In this research, honey was used as experimental material to produce the vinegar. Further to determine the optimum technology conditions through the single-factor tests and the orthogonal tests. The results of experiments showed： vinegar agarics 10%, alcohol content 8%,pH 5.5,temperature 32 ℃ ,the total acid of the produce reached up to 5.22 g/L. The product also had a good flavor with honey aroma and was a kind of good nutritional honey vinegar.
出处
《中国调味品》
CAS
北大核心
2009年第6期54-55,63,共3页
China Condiment
关键词
蜂蜜
醋酸发酵
发酵工艺
honey
acetic acid fermentation
fermentation techniques
