摘要
以蜂蜜为原料,经过固定化酵母和醋酸杆菌两步发酵得到蜂蜜醋。固定化酵母发酵生产酒精时,发酵批次最多可达15次。调整酒精度为4.0%时,向原料中添加0.25%酵母膏(YE+),接种量为2%时,经醋酸杆菌发酵72h乙酸量可达1.9g/dL,相同条件下酵母膏未添加组(YE-)增加接种量至40%时,乙酸量增加至2.2g/dL。利用智舌对发酵的蜂蜜醋进行辨识,发现蜂蜜醋与进口果醋在滋味等多个方面具有很高的相似性,因此本实验发酵所得蜂蜜醋总体口味可归于进口果醋一类。
Honey vinegar is produced through a two-step fermentation process, alcohol fermentation with immobilized yeast and acetic acid fermentation with acetobacter. The immobilized yeast is very stable and could be used for 15 times. After 72 hours＂ fermentation, the yield of acetic acid reaches 1.9 g/dL when the original alcohol concentration is 4% and 2% inoculation amount of acetobacter and 0.25% yeast extract are added. The yield of acetic acid increases to 2.2 g/dL when 40% inoculation amount of acetobacter but no yeast extract are added. Due to many similarities, honey vinegar fermented above is distinguished and identified with electronic tongue to the class of fruit vinegar.
出处
《中国调味品》
CAS
北大核心
2015年第4期61-64,68,共5页
China Condiment
关键词
蜂蜜
蜂蜜酒
蜂蜜醋
电子舌
honey
mead
honey vinegar
electronic tongue
