液态深层发酵龙眼果醋的工艺优化  

Optimization of Submerged Fermentation Conditions for Longan Vinegar Production

作　　者：黄秋云[1] 林伟锋[1] 陈中[1] 

机构地区：[1]华南理工大学轻工与食品学院,食物蛋白工程研究中心,广东广州510640

出　　处：《现代食品科技》2009年第12期1434-1437,共4页Modern Food Science and Technology

基　　金：广东省产学研项目:“龙眼精深加工关键技术的研究及产业化”,编号:2008B090500082

摘　　要：该研究以龙眼为原料酿造龙眼果醋。通过单因素实验和正交实验,确定果醋发酵的最佳工艺参数。实验结果表明:龙眼酒精发酵最佳工艺条件为含糖量20%、发酵温度30℃、接种量8%,初始pH4.5;醋酸发酵过程中,当发酵温度35℃,酒精度8%,通气量1:4,接种量8%时,产酸量最佳。In this research, longan was used as raw material to produce the fi＇uit vinegar. The single-factor tests and the orthogonal tests showed that the results of experiments showed that the optimum alcoholic fermentation conditions in fi-uit vinegar production were sugar content 20%, fermentation temperature 30 ℃, yeast dosage 8% and initial pH 4.5, while the optimum acetic acid fermentation conditions were temperature 35℃, alcohol content 8%, ventilation volume 1 ： 4, and inoculation size 8%.

关 键 词：龙眼 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]