摘要
以优质沙果为原料,研究了沙果果醋发酵的生产工艺条件。在确定了生产工艺中酒精发酵适合参数的基础上,采用正交实验对醋酸发酵条件进行了优化。优化结果表明:沙果果醋醋酸发酵的最佳条件为初始酒精浓度7%、接种量10%、发酵温度30℃、发酵时间5天。
With crab-apple as the raw material, the manufacturing technique of crab-apple vinegar was studied. Based on optimum parameters of alcohol fermentation, the conditions of vinegar fermentation were optimized by orthogonal experimentation. The results showed that the best conditions were 7% initial alcohol content, 10% inoculation, 30℃ of fermentation of temperature and 5 days of fermentation time.
出处
《中国调味品》
CAS
北大核心
2011年第3期74-76,共3页
China Condiment
关键词
沙果醋
酒精发酵
醋酸发酵
crab-apple vinegar
alcohol fermentation
acetic acid fermentation
