【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。更多还原

【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.更多还原