摘要
研究黑莓果醋的酿造工艺条件,利用响应面法得到最佳醋酸发酵工艺条件。结果表明,黑莓果醋的醋酸发酵的最适宜工艺条件为:醋酸菌的接种量11.5%,酒精浓度7.7%,醋酸菌的适宜生长温度为30℃,果醋酸度达到4.5%。
Research of the acetic fermentation conditions of fruit vinegar from blackberry by response surface methodology has been carried out. The result indicated that the optimum condition of making blackberry fruit vinegar is 11.5% inoculum size of acetic acid bacteria, 7.7% alcohol and 30℃ in vinegar fermentation phase. The acidity of fruit vinegar is above 4.5%.
出处
《中国调味品》
CAS
北大核心
2012年第4期75-77,共3页
China Condiment
关键词
黑莓
果醋
响应面
blackberry
fruit vinegar
response surface methodology
