摘要
本研究以云南药木瓜为原料,沪酿1.41醋酸菌为菌种,液态深层发酵酿制木瓜果醋。研究分析了温度、醋酸菌接种量、初始酒度、初始酸度、通风量对产酸发酵的影响,确定了木瓜果醋酿制的最佳工艺参数为温度35℃、接种量11%(V/V)、初始酒度4.7%(V/V)、初始酸度1.8g/100ml(以醋酸计)、通风量200r/min(以摇床转速计),最终酸度达到4.96g/100ml,发酵率为67.23%。在最佳工艺条件下发酵,醋酸菌在发酵第6d达到对数生长期。酿制出来的木瓜果醋颜色金黄、澄清透亮,醋味浓郁,同时具有木瓜的特殊清香味。
Chaenomeles lagenaria Koidz fruit vinegar was produced in this study using Chaenomeles lagenaria Koidz as raw material and AS 1.41 acetobacter as strain, and factors affecting on acetic acid fermentation processing such as fermentation temperature, inoculums amount, initial alcohol degree, initial total acidity and dissolved oxygen were studied. Results showed that optimum parameters are as follows 35℃, 11% inoculums amount, 4.7% alcohol degree, 1.8 g/100 ml initial total acidity （calculated as acetic acid）and 220 r/min. On these conditions the fermentation rate reaches 67.23%. Acetobacteria attains a logarithm growth in the processing of fermentation affter 6 days. Product has a golden color, lucidus, and Chaenomeles lagenaria Koidz original faint scent quality.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第2期176-179,共4页
Food Science
关键词
药木瓜
果酒
醋酸菌
澄清化处理
Chaenomeles lagenaria Koidz
fruit wine
acetobacter
clarification
作者简介
周杨（1980-），男，硕士研究生，主要从事食品生物技术和动植物活性成分提取分离的研究。E-mail：gemini20008@163．com
通讯作者：龚加顺（1971-），男，教授，博士，研究方向为食品科学。E-mail：gong199@163．com
