桑葚果醋发酵工艺条件的研究  

Research on processing technology of mulberry vinegar fermentation

作　　者：徐辉艳[1] 濮智颖[2] 王汉屏[2] 孙晓东[2] 李慧芸[2] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062 [2]陕西教育学院生命科学系,陕西西安710061

出　　处：《食品工业科技》2009年第2期164-165,共2页Science and Technology of Food Industry

基　　金：陕西省教育厅自然科学基金项目(07J182)

摘　　要：以桑葚为主要原料,以葡萄酒酵母BM45作为桑葚果醋酒精发酵菌种,通过正交实验确定了桑葚果醋酒精发酵的最佳工艺参数为:总糖含量16g/100mL、接种量3%、发酵温度28℃、SO2添加量40mg/L;以AS1.41醋酸菌作为桑葚果醋醋酸发酵菌种,通过正交实验确定了桑葚果醋醋酸发酵的最佳工艺参数为:接种量10%、搅拌转速80r/min、发酵温度33℃。Mulberry was used as raw material in this paper.Saccharomyces ellipsodieus strain BM45 was used for mulberry vinegar ethanol fermentation. The optimal conditions were confirmed by orthogonal test as follows： 16g/100mL total sugar,3% inoculation quantity,fermentation temperature at 28% and SO2 addition amount 40mg/L Bacterium aceti ASL41 was used for mulberry vinegar acetic fermentation.The optimal conditions were confirmed by orthogonal test as follows：10% inoculation quantity,churn rate 80r/min,fermentation temperature at 33%.

关 键 词：桑葚 酒精发酵 醋酸发酵 正交实验 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]