摘要
以桑葚果汁为主要原料,采用液体深层发酵工艺酿制桑葚果醋,研究了发酵温度、接种量、通风量等对桑葚果醋生产的影响。试验结果表明,桑葚果醋液态深层醋酸发酵的最佳工艺参数为:发酵温度31℃,沪酿1.01号醋酸菌接种量10%,通气量为0.15mL/(mL.min)。
Using mulberry juice as material, the mulberry vinegar was produced by submerged fermentation. The effects of fermentation temperature, inoculation volume, aeration on mulberry vinegar production were investigated respectively. The results showed that the optimal conditions for the acetic acid fermentation of mulberry vinegar were as follows： the fermentation temperature was 31 ℃, the inoculation volume of Acetobacterpasteurianus 1.01 was 10%, and the aeration volume was 0.15（mL/mL · min）.
出处
《中国酿造》
CAS
北大核心
2010年第11期175-177,共3页
China Brewing
关键词
桑葚
桑葚果醋
酒精发酵
醋酸发酵
mulberry
mulberry vinegar
alcoholic fermentation
acetic fermentation
