摘要
探讨了以李子为原料的果醋生产工艺,通过单因素试验和正交试验确定了李子果醋的最佳工艺参数。酒精发酵的最佳工艺条件为发酵温度20℃,果汁的初始糖度16%,酵母菌接种量10%,发酵7d左右。醋酸发酵最佳工艺条件为发酵温度30℃,醋酸菌接种量12%,初始酒精度8%,发酵8d.,酿制出的李子果醋香味独特,品位纯正。
The processing technology of fruit vinegar was investigated using plum as raw material. The optimal fermentation conditions were obtained through single factor and orthogonal experiments. The optimal alcohol fermentation condition was： temperature at 20℃, initial sugar content 16%, yeast inoculum 10% and time for 7d; The acetic fermentation condition was： temperature at 30℃, acetic acid bacteria inoculum 12%, initial alcohol content 8% and time for 8 d. Under these conditions, a high-quality plum vinegar was produced which contained special flavour and good taste.
出处
《中国酿造》
CAS
北大核心
2009年第4期164-166,共3页
China Brewing
关键词
李子果醋
酒精发酵
醋酸发酵:生产工艺
plum vinegar
alcohol fermentation
acetic fermentation
processing technology
作者简介
陈丽（1963-），女，安徽定远人，副教授，研究方向为食品分析教学及研究工作。
