双菌种发酵法制备苹果醋的研究  

Study on Double Strains Fermentation for Preparation of Apple Vinegar

作　　者：傅亮[1] 彭英[1] 陈宇哲[1] 

机构地区：[1]暨南大学食品科学与工程系,广州510632

出　　处：《中国调味品》2014年第2期72-74,共3页China Condiment

基　　金：广州市重大科技计划项目(2010U1-E00781)

摘　　要：以苹果汁为原料,采用将酵母菌和木醋杆菌双菌种分步发酵和同步发酵两种发酵方法酿制苹果醋,研究两种发酵工艺在发酵时间、酸度和感官评价上的差异。结果表明:分步发酵法在第12天时酸度达到4.32g/dL;同步发酵法在第10天时酸度达到4.86g/dL。两种发酵方法酿造出的苹果醋口感良好,具有苹果和醋的复合风味,其中同步发酵法风味更浓郁。Take apple juice as material,use stepwise fermentation and synchronous fermentation of the yeast and Gluconacetobacter xylinus to prepare apple vinegar,and then take an analysis on the differ-ences of fermentation time,acidity and sensory evaluation of such two fermentation methods.The results indicate that the acidity increases to 4.32 g/dL on the 12th day by stepwise fermentation;the acidity increases to 4.86 g/dL on the 10th day by synchronous fermentation.The apple vinegar brewed by the two fermentation methods has good taste,and it is full of the aromas of apple and vine-gar,the apple vinegar brewed by synchronous fermentation has stronger flavor.

关 键 词：苹果醋 酵母菌 木醋杆菌 发酵 

分 类 号：TS264.22[轻工技术与工程—发酵工程]