节点文献

柿子醋人工发酵生产技术的研究

Study on Production Technology of Artificial Fermentation of Persimmon Vinegar

  • 推荐 CAJ下载
  • PDF下载
  • 不支持迅雷等下载工具,请取消加速工具后下载。

【作者】 马兆瑞姚瑞祺祝战斌

【Author】 MA Zhao-rui;YAO Rui-qi;ZHU Zhan-bin;Yangling Vocational Technique College;

【机构】 杨凌职业技术学院

【摘要】 以柿子为主要原料,采用活性干酵母和醋酸菌为发酵剂,进行单因素和正交试验,研究醋酸发酵阶段的温度、醋酸菌接种量、酒精浓度等因素对柿子醋发酵的影响,优化醋酸发酵的工艺条件。结果表明,柿子醋醋酸发酵阶段最优工艺参数为:发酵温度32℃,醋酸菌接种量9%,酒精浓度7%。在此条件下,制得的柿子醋中醋酸含量可达4.363 g/100 m L。

【Abstract】 The active dry yeast and acetic acid bacteria were used as fermentation agents to study fermentation process of persimmon vinegar. Effects of fermentation temperature, inoculation amount of acetic acid bacteria, and alcohol concentration on the fermentation of persimmon vinegar were researched to optimize the process conditions for acetic acid fermentation through single factor and orthogonal experiments. The results showed that, the optimal process parameters for the fermentation process of persimmon vinegar were as follows: fermentation temperature was 32 ℃,inoculation amount of acetic acid bacteria was 9%, and alcohol concentration was 7%. In this condition, the acetic acid content of persimmon vinegar could be up to 4.363 g/100 m L.

  • 【文献出处】 保鲜与加工 ,Storage and Process , 编辑部邮箱 ,2015年06期
  • 【分类号】TS275.4
  • 【被引频次】11
  • 【下载频次】432
节点文献中: 

本文链接的文献网络图示:

本文的引文网络