柠檬果醋酒精发酵工艺  

The Research of the Lemon Vinegar's Alcohol Ferment Technology

作　　者：周书来[1] 刘学文[1] 王毅[1] 罗魏[1] 

机构地区：[1]四川大学食品科学与工程系,四川成都610065

出　　处：《食品研究与开发》2010年第11期104-107,共4页Food Research and Development

摘　　要：以柠檬果汁为原料,采用液态表面发酵法研制果醋的发酵技术,对柠檬果醋酒精发酵过程进行研究。通过单因素试验和正交试验,得出酒精发酵最佳发酵条件,即加糖量20%,温度28℃,接种量2%,酒精度可达到14.6%。试验结果可以为柠檬果醋饮料产品的进一步开发提供一定参考。Use lemon juice as raw material,using liquid surface fermentation to research the fermentation technology of fruit vinegar,study the process of lemon vinegar alcoholic fermentation.By single factor experiment and the orthogonal experiment,the best alcohol fermentation conditions were obtained,for sugar 20 %,temperature 28 ℃,inoculum concentration 2 %,the alcoholic strength can be reached by 14.6 %.The results are the technology foundations that can be used for the further development of lemon vinegar drinks.

关 键 词：柠檬 果醋 酒精发酵 

分 类 号：TS262.2[轻工技术与工程—发酵工程]