杏果醋的生产工艺研究  

Research on production processing of apricot vinegar

作　　者：武运[1] 胡丽红[1] 李焕荣[1] 周栋[1] 杨海燕[1] 

机构地区：[1]新疆农业大学食品科学学院,乌鲁木齐830052

出　　处：《中国调味品》2008年第9期68-71,共4页China Condiment

基　　金：自治区重大专项;环塔里木盆地特色林果业关键技术开发与示范;项目编号:20073113

摘　　要：研究确定了杏果醋生产过程中酒精发酵的最佳工艺参数,即发酵温度28℃,发酵时间3 d,接种量5%。正交试验确定了醋酸发酵的最佳工艺条件:即初始酒精度5%,pH 5.5,发酵温度35℃,醋酸菌接种量10%。The fermentation technology of apricot fruit vinegar was studied in this paper. Tne optimal alcohol fermentation was carried out at 28℃ for three days with inoeulum 5%. The optimal acetic fermentation was set with alcohol 5 %, pH 5.5, fermentation temperature at 35℃ ,inoeulum of aeetobaeter acetic10% through the orthogonal experiment.

关 键 词：杏 酒精发酵 醋酸发酵 果醋 

分 类 号：TS264.22[轻工技术与工程—发酵工程]