分蘖葱头醋及醋酸饮料的生产工艺研究  

Production technology of vinegar and vinegar beverage produced from Allium cepa L. var. agrogatum Don

作　　者：刘超[1] 常序[2] 刘振扬[3] 

机构地区：[1]吉林农业科技学院,吉林吉林132101 [2]吉林市卫生监督所,吉林吉林132000 [3]东北电力大学应用技术学院,吉林吉林132012

出　　处：《中国酿造》2009年第12期146-148,共3页China Brewing

摘　　要：以分蘖葱头为主要原料,以葡萄酒酵母、醋酸菌作为分蘖葱头保健醋饮料的酒精发酵菌种,通过正交试验与感官评价确定分蘖葱头醋酸发酵的最佳工艺参数为:初始酒精含量10%、初始pH值5.0、醋母添加量10%、醋酸发酵时间5d,醋酸含量为6.12%。再经后熟、调配制营养丰富、口味独特的分蘖葱头保健醋饮料。The health vinegar was produced using Allium cepa L. var. agrogatum Don as raw material and the yeast and the acetic acid bacteria as fermentation strain in this paper. The optimal conditions were obtained by orthogonal tests and sensory evaluation as followed： pH 5.0, initial alcohol degree 10%, inoculum of yeast 10%, the time of acetic fermentation 5 d and the content of acetic acid 6.12%. The health vinegar was produced after ripening.

关 键 词：分蘖葱头 醋酸发酵 醋酸饮料 

分 类 号：TS264.2[轻工技术与工程—发酵工程]