柑桔胡萝卜保健果醋研制  

Sweet orange carrot health care fruit vinegar development

作　　者：禹超颖[1] 南建忠[2] 

机构地区：[1]宜春学院生命科学与资源环境学院,江西宜春336000 [2]宜春学院实验中心,江西宜春336000

出　　处：《宜春学院学报》2008年第2期137-138,149,共3页Journal of Yichun University

摘　　要：以柑桔和胡萝卜为主要原料,分别进行酒精发酵、醋酸液体摇瓶发酵、下胶澄清等方法制成柑桔胡萝卜保健果醋。试验结果表明:酒精发酵的适宜条件为:活性干酵母接种量1‰,发酵温度32℃,发酵时间24h;醋酸发酵的适宜条件为:醋酸菌接种量10%,发酵温度33℃,发酵时间48h;果醋下胶澄清:采用1%壳聚糖的澄清效果最佳。Take the sweet orange and the carrot as the main raw material, separately carries on the ethyl alcohol to ferment, the acetic acidliquid rocker ferments, under the rubber clarifies and so on themethod makes the sweet orange carrot health care fruit vinegar. The test result indicated that, The ethyl alcohol ferments is suitablethe condition is： The active dry yeast meets type and quantity 1 ‰, fermentation temperature 32 ℃, fermentation time 24 h; The aeetiefermentation is suitable the condition is： The acetic acid fungusmeets type and quantity 10%, the fermentation temperature 33 ℃, fermentation time 48 h; Under the fruit vinegar the rubber clarifies： Uses 1% shell polyose the clear effect to be best.

关 键 词：柑桔 胡萝卜 果醋 酒精发酵 醋酸发酵 下胶澄清 

分 类 号：Q5[生物学—生物化学]