摘要
以新鲜橄榄果为原料,经取汁、酒精发酵后,采用分段发酵法进行醋酸发酵,通过单因素和正交试验研究初始酒精度、醋酸菌接种量、发酵温度和发酵时间对橄榄果醋品质的影响。结果表明,酿制橄榄果醋最佳条件为初始酒精度14%vol、醋酸菌接种量6%、发酵温度40℃、发酵时间3d,可得产酸量为1.87%,澄亮透彻,醋味清香甘醇,酸甜可口,风味独特,营养丰富的橄榄原果醋。
Fresh olive fruit was used as raw material for olive vinegar production. The fresh olive fruit was crashed for alcohol fermentation, followed by stepwise acetic fermentation. The effects of initial alcohol content, acetic acid bacteria inoculum, fermentation temperature and time on the quality of olive vinegar were studied by single-factor and orthogonal tests. The results show that the optimum conditions for olive vinegar production were initial alcohol content 14%vol, acetic acid bacteria inoculum 6%, fermentation temperature 40℃ and fermentation time 3d, by which the acid content of olive vinegar reached 1.87%. The original olive vinegar was clear, fragrant, mellow and nutritional with delicious sour-sweet taste and unique flavor.
出处
《中国酿造》
CAS
北大核心
2011年第8期185-187,共3页
China Brewing
基金
广西教育厅重点科研项目(200809LX258)
关键词
橄榄
发酵
醋酸发酵
olive
fermentation
acetic fermentation
