南酸枣皮果醋发酵工艺研究  

Fermentation technology of Choerospondias axillaries skin vinegar

作　　者：蔡定建[1] 王珊[1] 刘慧[1] 毛林春[1] 

机构地区：[1]江西理工大学材料与化学工程学院,江西赣州341000

出　　处：《中国酿造》2009年第9期168-170,共3页China Brewing

摘　　要：以生产南酸枣糕废弃的南酸枣皮为原料,将双歧杆菌接入南酸枣皮汁中,进行液体深层发酵酿造果醋,采用正交试验的方法,获得试验可行的最佳工艺条件及技术参数为:温度45℃,接种量5%,发酵时间72h,总酸为3.15g/100mL。产品色泽亮清,光泽度好;口感细腻、均匀、酸甜适口,无异味。Using Choerospondias axillaries skin （a waste in C. axillaries pudding production） as material, the C. axiUaries skin vinegar was made by submerged fermentation with the innoculation of bifidobacteria. According to orthogonal test, the optimal fermentation conditions were as follows： fermentation temperature 45℃, innoculum 5%, fermentation time 72 h, and the total acid 3. 15 g/100 ml. The C. axillaries skin vinegar was bright, glossy, smooth and uniform with delectable flavour in sour and sweet and without peculiar smell.

关 键 词：酸枣皮 双歧杆菌 正交试验 果醋 

分 类 号：TS264.2[轻工技术与工程—发酵工程]