葡萄柚果醋生产工艺的研究  

Research on the Production Process of Grapefruit Vinegar

作　　者：单联刚[1] 

机构地区：[1]江苏食品药品职业技术学院江苏食品加工工程技术研究开发中心,江苏淮安223003

出　　处：《中国调味品》2015年第4期81-83,共3页China Condiment

摘　　要：以葡萄柚为原料,采用液体发酵法和正交试验设计,确定了制备葡萄柚果醋的最优发酵工艺条件。结果表明:葡萄柚酒精发酵最佳条件为初始糖度21%,酵母接种量0.1%,发酵温度30℃,发酵时间5天;醋酸发酵最佳条件为醋酸菌接种量9%,酒精度7%,发酵温度30℃,发酵时间6天。Grapefruit vinegar is developed using grapefruit as main raw material, through the liquid fermentation, the production processing of grapefruit vinegar is discussed in this study by the orthogonal experiment design. The results indicate that the optimal conditions for alcoholic fermentation are initial sugar degree of 21%, yeast inoculum size of 0.1%, fermentation temperature of 30 ℃, fermentation acid bacteria inoculum time of 6 days. time of 5 days; the optimal size of 9%, alcohol of 7%, conditions for acetic acid fermentation temperature fermentation are acetic of 30 ℃, fermentation

关 键 词：葡萄柚果醋 酒精发酵 醋酸发酵 

分 类 号：TS264.22[轻工技术与工程—发酵工程]