摘要
该文研究确定了猕猴桃醋生产过程中酒精发酵的最佳工艺参数,发酵温度25℃,发酵周期72h,接种量5%。正交实验确定醋酸发酵的主要工艺参数,初始酒精度5%,pH5.5,醋酸菌接种量12%。醋酸发酵液经过滤直接作为调味品,也可以调配成不同风味的果醋饮料。
The fermentation technology of kiwi vinegar was studied in this paper. The optimal alcohol fermentation was carried out at 25℃ for 72 h with inoculum 5%. The optimal acetic fermentation was set with alcohol 5%, pH 5.5, inoculum of Acetobacter 12% through the orthogonal experiment. After fermentation and filtration, the final product can be served as the condiments, which could be blended to get all kinds of fruit vinegar beverage as well.
出处
《中国酿造》
CAS
北大核心
2004年第4期36-37,共2页
China Brewing
关键词
猕猴桃
酒精发酵
醋酸发酵
果醋
醋酸饮料
kiwi
alcohol fermentation
acetic fermentation
vinegar
vinegar beverage
