摘要
为了探索酸浆果醋的发酵工艺,给酸浆果醋的生产提供理论依据。以酸浆为原料,通过对比实验和正交实验,确定酸浆果醋酿造的最佳工艺条件为:酸浆酒发酵液酒精含量体积分数调整为6%,以5%的接种量接入醋酸菌在30℃情况下发酵180 h左右;酿制的酸浆果醋具有食醋清香和酸浆果香,酸味柔和,澄清透明并含有丰富的单宁、多酚、VC、氨基酸、碳水化合物等营养成分。
In order to study the fermentation processing of Physali fruit vinegar and provide theoretical foundation for industry processing. Using Physali fruit as raw material, the main production technology was determined based on comparative experiment and orthogonal experiment. The results showed that the conditions of brewing technology were： 6 % ethanol, 5 % inoculum, and 30 ~C temperature. The fruit vinegar was clear and delightful, fine and smooth, with special cherry fragrance and adequate tart flavors. The product was rich in Polyphenols, vitamins C, amino acid and minerals.
出处
《食品研究与开发》
CAS
北大核心
2011年第2期21-24,共4页
Food Research and Development
基金
鲁东大学学科建设经费资助
鲁东大学大学生科技创新基金
关键词
酸浆果醋
醋酸发酵
正交实验
营养
Physali fruit vinegar
acetic acid fermentation
orthogonal experiment
nutrition
作者简介
张玉香（1978-），女（汉），实验师，硕士，主要从事发酵工程方面的研究。
