摘要
研究了芒果果醋的生产工艺,并分析了芒果果醋中的氨基酸含量及VC含量等,结果表明:选择半固态果汁进行酒精发酵,发酵力高,酵母适应性强。醋酸发酵的最佳条件是温度35℃,最初酒精度7%vol,初始pH 3.7,醋酸菌接种量10%。
The production processing of Mango vinegar was studied and the contents of amino acids and vitamin C in Mango vinegar were analyzed in this paper. The results showed that applying semi-solid fermentation of alcohol could achieve higher fermentation activity and better adaptability of yeast. The optimal fermentation conditions were obtained as followed： temperature 35℃, initial alcohol content 7%, initial pH 3.7 and inoculum of Acetobactor 10%.
出处
《中国酿造》
CAS
北大核心
2008年第10期91-93,共3页
China Brewing
关键词
芒果果醋
醋酸发酵
成分分析
Mango vinegar
acetic acid fermentation
ingredient analysis
作者简介
秦艳（1982-），女，陕西韩城人，实习研究员，研究方向为微生物发酵。
