多菌共酵果粮混酿法生产果醋的研究  

Fruit Vinegar Processing by Using Fruit-Grain Mixtures and Multi-Microorganisms Fermentation

作　　者：杨富民[1] 

机构地区：[1]甘肃农业大学

出　　处：《农业工程学报》2002年第3期132-134,共3页Transactions of the Chinese Society of Agricultural Engineering

摘　　要：从 6种酵母菌和 4种醋酸菌中各优选出了 3种发酵力强的菌种 ,通过正交试验确定了最优接种量和配比。采用多菌共酵、果粮混酿法 ,酿制出了品质优、出品率高的食用果醋。检测结果表明 ,利用本试验确定的混合菌种 ,以苹果为主原料 ,添加 10 %～ 2 0 %的玉米粉所酿制的果粮醋 。The optimum tests about six microzymes and four acetic acid bacteria were conducted in the processing of brewing apple vinegar. The higher fermenting power of three different microzymes and acetic acid bacteria were chosen. The experiments of appropriate inoculate size and fermenting strain proportion were also conducted by using orthogonal experimental design methods. The good quality and yield of fruit vinegar was manufactured by using fruit grain mixtures and multi microorganisms fermentation. The experiment results showed that the fruit-grain vinegar, using compounded strains, taking apple as well as 10%～20% of corn flour as main materials, was superior to the pure apple vinegar in aspects of organoleptic test and physicochemical indexes.

关 键 词：果醋 多菌共酵 果粮混酿 酵母菌 醋酸菌 

分 类 号：TS264.22[轻工技术与工程—发酵工程]