梨醋工艺中发酵时间的研究  

Research on Fermentation Time in the Process of Pear Vinegar

作　　者：黄玉玲[1] 

机构地区：[1]黑龙江农垦科技职业学院,哈尔滨150431

出　　处：《中国调味品》2014年第1期86-87,95,共3页China Condiment

摘　　要：鸭梨醋是在发扬我国传统食醋文化的基础上研制成功的一种集鸭梨与醋保健功能为一体的新型保健饮料。主要研究以河南鸭梨为原料生产梨醋的工艺,通过实验确定了葡萄酒酵母进行酒精发酵的最佳时间为5天,确定了醋酸菌发酵时间为6天。Pear vinegar is a new kind of healthy drink developed successfully with the healthy functions of pear and vinegar based on carrying forward Chinese traditional culture. This paper mainly studies the production process of pear vinegar,taking He＇nan pears as raw materials. The optimum alcohol fermentation time of wine yeast is 5 days, and the acetic acid bacteria fermentation time is 6 days, which are determined by experiments.

关 键 词：鸭梨 醋酸菌 葡萄酒酵母 发酵时间 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]