摘要
研究以石榴为原料酿造石榴果醋。通过正交实验,确定了石榴果醋发酵的最佳工艺参数。实验结果表明:石榴果醋酒精发酵的最佳工艺参数为:活性干酵母接种量0.10%、糖度16%、发酵温度28℃;石榴果醋醋酸发酵的最佳工艺参数为:醋酸菌接种量12%,酒精浓度8%,发酵温度34℃。
In this research, pomegranate was used as raw material to produce the fruit vinegar. The or- thogonal tests showed that： the optimum alcoholic fermentation conditions in vinegar production were inoculum of yeast 0. 10% , sugar content 16%, fermentation temperature 28 ℃;the optimum acetic acid fermentation conditions were inoculum of acetic acid bacteria 12%,alcohol content 8%, temperature 34℃.
出处
《中国调味品》
CAS
北大核心
2011年第8期79-81,共3页
China Condiment
关键词
石榴
果醋
酒精发酵
醋酸发酵
pomegranate
fruit vinegar
alcohol fermentation
acetic acid fermentation
