芦柑醋生产工艺的研究  

Study on the Technology of Orange Vinegar Production

作　　者：王维香[1] 

机构地区：[1]辽宁师范大学生物工程研究所,辽宁大连116029

出　　处：《辽宁师范大学学报（自然科学版）》2000年第4期403-406,共4页Journal of Liaoning Normal University:Natural Science Edition

摘　　要：以芦柑果汁、果渣为原料 ,采用液态静止发酵法酿制果醋 ,其最佳工艺参数为 :发酵温度 2 8℃、果汁、果渣比7∶ 3、起始酒度 5 .0 (v/v)、接种量 15 % ,可达到较高的产酸速度、转酸率和维生素 C保存率 ,生产出优质果醋 .WT5BZ]:The fruit vinegar was made from orange juice and its residue by liquid static fermentation method.The optimum technological parameters were:28℃,the ratio of fruit juice to fruit residue was 70 to 30,the initial alcohol degree was 5.0(v/v),and the quantity of inoculation was 15%.Under these conditions,a higher acetic acid producing rate,a higher acetic acid transforming ratio and a higher vitamin C preservation ratio can be achieved,resulting in vinegar of good quality. [WT5FZ]

关 键 词：芦柑果渣汁 醋酸发酵 工艺参数 芦柑醋 生产工艺 

分 类 号：TS264.22[轻工技术与工程—发酵工程]