摘要
对山楂果醋的发酵工艺过程进行了试验研究 ,分析了发酵过程中各主要成分的变化 ,确定了加工工艺参数。酒精发酵采用耐高温活性酒精干酵母 (TH ADDY) ,添加量为 0 .1g.(10 0 g) -1,发酵时间 4 8h;醋酸发酵采用液体深层发酵 ,发酵时间 72 h,醋酸质量分数可达 5～ 7。经过滤、澄清、杀菌制成的山楂果醋 ,酸味柔和 。
The changes of principal components during fermentation was analyzed. The processing technology and related parameters were determined. The alcohol fermentation was carried out by using TH ADDY 0 1 g·(100 g) -1 , with fermentation time 48 hours. The vinegar fermentation was conducted by the way of bottom fermentation, and after 72 hours of the fermentation, acetic acid concentration could be reached up to 5 %-7% . The finished products of the hawthorn vinegar were obtained after the following unit operations: filtration, clarification and sterilization. The flavor of the hawthorn vinegar is soft, and the hawthorn vinegar retatined the fragrance of hawthorn. The results indicated that the processing technology of hawthorn vinegar was feasible, and the hawthorn vinegar is a healthy fruit vinegar.
出处
《中国农业大学学报》
CAS
CSCD
北大核心
2002年第2期81-84,共4页
Journal of China Agricultural University
关键词
山楂果醋
液体深层发酵
发酵工艺
试验
酒精干酵母
hawthorn vinegar
fruit vinegar
bottom fermentation
alcohol fermentation
vinegar fermentation
