摘要
以新鲜的金柑为主要原料,开展了固定化醋酸菌一步发酵法生产金柑果醋的研究。实验结果表明:利用固定化醋酸菌一步发酵法生产金柑果醋的适宜工艺条件为醋酸发酵起始酒精度7.0%,发酵起始pH值5.5,固定化醋酸菌接种量9%,醋酸发酵温度32℃,发酵时间72h。采用该工艺得到澄清透明、呈淡黄色、具有金柑风味、酸味柔和且营养丰富的金柑果醋。
Take fresh kumquat as the main raw material to produce kumquat fruit vinegar and an experimental study has been implemented. The result indicates that the suitable production technique condition of kumquat fruit vinegar by one-step fermentation with acetic acid bacteria is initial alcohol of 7%, initial pH value of 5.5, immobilized acetic acid bacteria inoculum size of 9M, fermentation temperature of 32 ℃and fermentation time of 72 h in vinegar fermentation phase. The kumquat fruit vinegar obtained with this process is clear and transparent, pale yellow, has kumquat flavor and soft sour taste.
出处
《中国调味品》
CAS
北大核心
2016年第9期98-100,共3页
China Condiment
关键词
固定化
醋酸菌
一步发酵
金柑
果醋
immobilization
acetic acid bacteria
one-step fermentation
kumquat
fruit vinegar
作者简介
王岩（1978-），男，辽宁沈阳人，讲师，硕士，研究方向：食品科学与工程。
