液态发酵法制备山楂果醋的研究  

Study on Hawthorn Vinegar by Bottom Fermentation

作　　者：吴红艳[1] 

机构地区：[1]齐齐哈尔大学生命科学与工程学院

出　　处：《食品工业》2007年第5期33-35,共3页The Food Industry

基　　金：黑龙江省教育厅项目项目编号为10551340

摘　　要：以山楂为原料用液体发酵法进行酒精发酵、醋酸发酵制备山楂果醋。结果表明:山楂汁在酒精发酵期间,酵母菌以1.0%的接种量在32℃时培养生长最佳;醋酸发酵期间,按5.0%的接种量在32℃下经30天发酵,山楂汁的酸度(以醋酸计)达到4.0%。经澄清后颜色暗红,清亮透明,产品符合国家质量标准。The hawthorn is the main material and the fermentation carried out by alcohol fermentation and vinegar fermentation which were conducted by the way of bottom fermentation. The results show that optimum conditions were： the mount of alcohol fermentation was 1.0%, temperature was 30 ℃. The mount of vinegar fermentation was 5.0%, temperature was 32℃ and after 30 d of fermentation, acetic concentration could be reached up to 4.0% （count by acid %）. The finished products of hawthorn vinegar that obtained after clarification were dark red and clear, and conformed to the national standard of quality.

关 键 词：山楂 山楂醋 发酵 

分 类 号：TS264.22[轻工技术与工程—发酵工程]