荔枝保健果醋酿造工艺研究  

Study on the fermentation technology of litchi health vinegar

作　　者：罗威[1] 罗立新[2] 

机构地区：[1]湛江教育学院生化系,广东湛江524037 [2]华南理工大学生物科学与工程学院,广东广州510640

出　　处：《食品工业科技》2010年第4期176-177,338,共3页Science and Technology of Food Industry

基　　金：广东省科技攻关项目(2002C20402)

摘　　要：采用液态深层全发酵法研究了荔枝果醋的酿造工艺。通过正交实验确定了荔枝果醋酿造过程中酒精发酵最佳工艺参数:发酵温度为30℃,SO2添加量为40mg/L,发酵时间为6d,接种量为5%;醋酸发酵最佳工艺参数:搅拌转速为80r/min,发酵温度为33℃,发酵时间为7d,接种量为5%。优化工艺条件下进行10L规模中试发酵,所得产品质量较好。The complete fermentation technology of litchi health vinegar in liquid-state was studied in this paper.The optimal parameter of alcohol fermentation was gotten at 30℃ for 6d with inoculum 5% and SO2 addition amount 40mg/L, and the optimal parameter of acetic fermentation was obtain at 33℃ for 7d, inoculum of acetobacter 5% and churn rate 80r/min through the orthogonal experiment.Fermented in a 10L scale under the optimal condition, the final product with better quality was produced.

关 键 词：荔枝 酒精发酵 醋酸发酵 果醋 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]