蜂蜜花粉醋工艺优化  

The Optimize Process of Honey Pollen Vinegar

作　　者：王淼[1] 徐鸿[1] 和绍禹[1] 

机构地区：[1]云南农业大学东方蜜蜂研究所,云南昆明650201

出　　处：《蜜蜂杂志》2014年第3期16-18,共3页Journal of Bee

摘　　要：蜂蜜花粉醋是利用蜂蜜和花粉作为原料,经过酵母菌的酒化发酵,再经过醋酸菌的醋酸发酵,制得营养丰富、对人体具有保健作用的调味品。在固体酵母添加量为0.5%和醋酸菌接种量为10%的条件下,讨论蜂蜜浓度、花粉的处理方法和添加量、醋酸发酵起始酒精度及时间对产品感官质量和发酵速度的影响,以确定产品的最佳配方及发酵工艺。Honey pollen vinegar uses honey and pollen as major raw materials. It becomes a nutrient-rich and healthful spice during the process of wine fermentation by yeasts and acetic acid fermentation by acetobacter. This paper based on 0.5% solid yeast and 10% acetobacter inoculum in the orthogonal experiment, we confirmed the best formulation and fermentation process through discussing the following aspects, including： honey concentration, pollen processing method and additive quantity, initial alcohol concentration, influence to fermentation cycle, sensory quality and fermentation speed.

关 键 词：醋酸菌 酒化 醋化 蜂蜜花粉醋 

分 类 号：S896.1[农业科学—特种经济动物饲养]