摘要
醋酸发酵辣椒的工艺过程包括酒精发酵和醋酸发酵。该文主要研究确定了醋酸发酵辣椒生产过程中酒精发酵的最佳工艺参数,即发酵温度29℃,初始糖度为15°Bx,接种酵母∶根霉比例为1∶3,接种量6%,发酵时间48h,在此条件下酒精度可以达到6.70%vol。
The acetic-acid fermented chilli was produced from fresh red chilli by alcoholic fermentation and acetic fermentation. In this study, the optimal conditions for alcoholic fermentation of acetic-acid fermented chilli were determined as follows： fermentation temperature 29℃, initial sugar content 15°Bx, the ratio of yeast to Rhizopus 1：3, inoculum size 6%, and fermentation time 48h. Under above conditions, the alcohol content could reach 6.70%vol.
出处
《中国酿造》
CAS
北大核心
2011年第9期44-46,共3页
China Brewing
基金
贵阳市科技重大专项(2010筑科农合同字第8-2号)
贵州大学研究生创新基金(校研理工2011053)
关键词
辣椒
酒精发酵
醋酸发酵
chilli
alcoholic fermentation
acetic fermentation
