天然野生山丁果果醋发酵工艺研究  

Study on the Processing Technology of Wild Shanding Fruit Vinegar

作　　者：刘月华[1] 郑胜[1] 魏群[1] 赵晴潇[1] 

机构地区：[1]东北电力大学化学工程学院,吉林132012

出　　处：《食品工业》2013年第3期5-7,共3页The Food Industry

摘　　要：探讨天然野山丁果果醋发酵工艺。通过单因素试验和正交试验确定了山丁果果醋最佳工艺参数,其酒精发酵最佳工艺条件为初始糖度18%,发酵温度28℃,酵母接种量10%,发酵时间6 d;醋酸发酵最佳工艺条件为初始酒精度6%vol,发酵温度30℃,醋酸菌接种量17%。Using wild shanding fruit as raw material, the processing technology of vinegar was investigated. The optimum fermentation conditions were determined by single-factor and orthogonal experiments. The optimum conditions for alcoholic fermentation were as the following： initial sugar content 18%, fermentation temperature 28 ℃, inoculum concentration of dry yeast 10% and fermentation time 6 d. The optimum acetic acid fermentation conditions were with the initial alcohol concentration 6%vol, fermentation temperature 30℃ and inoculum concentration of Acetobacter AS1.41 17%.

关 键 词：山丁果 果醋 酒精发酵 醋酸发酵 

分 类 号：TS264.22[轻工技术与工程—发酵工程]