芒果果醋的工艺研究及其成分分析  

Production processing of Mango vinegar and its ingredient analysis

作　　者：秦艳[1] 孙菲菲[1] 韦星明[1] 孙靓[1] 王富丽[1] 

机构地区：[1]广西科学院,广西南宁530003

出　　处：《中国酿造》2008年第10期91-93,共3页China Brewing

摘　　要：研究了芒果果醋的生产工艺,并分析了芒果果醋中的氨基酸含量及VC含量等,结果表明:选择半固态果汁进行酒精发酵,发酵力高,酵母适应性强。醋酸发酵的最佳条件是温度35℃,最初酒精度7%vol,初始pH 3.7,醋酸菌接种量10%。The production processing of Mango vinegar was studied and the contents of amino acids and vitamin C in Mango vinegar were analyzed in this paper. The results showed that applying semi-solid fermentation of alcohol could achieve higher fermentation activity and better adaptability of yeast. The optimal fermentation conditions were obtained as followed： temperature 35℃, initial alcohol content 7%, initial pH 3.7 and inoculum of Acetobactor 10%.

关 键 词：芒果果醋 醋酸发酵 成分分析 

分 类 号：TS264.2[轻工技术与工程—发酵工程]