柿子保健果醋发酵工艺条件的研究  

Research on Fermentation Technology of Persimmon Health Vinegar

作　　者：徐辉艳[1] 

机构地区：[1]陕西学前师范学院生物科学与技术系,陕西西安710100

出　　处：《农产品加工（下）》2015年第6期43-44,47,共3页Farm Products Processing

基　　金：陕西省教育科学"十二五"规划2012年度课题(SGH12330);陕西省自然科学基础研究计划项目(2014JM2-3024);陕西学前师范学院科研基金项目(2013KJ065)

摘　　要：柿子保健果醋具有独特的诱人风味和生物功能,是一种值得开发的果醋。以柿子为主要原料,以葡萄酒酵母BM45作为柿子保健果醋酒精发酵菌种,以AS 1.41醋酸菌作为柿子保健果醋醋酸发酵的菌种,通过正交试验确定柿子保健果醋酒精发酵的最佳工艺参数为总糖含量17%,发酵温度28℃,葡萄酒酵母BM45接种量3%,SO2添加量40×10-6;柿子保健果醋醋酸发酵的最佳工艺参数为AS 1.41醋酸菌接种量10%,发酵温度32℃,搅拌转速80 r/min。Persimmon health vinegar has a unique flavor and biological function. It is a worthy development of fruit vinegar. Persimmon is used as raw material in this paper. Saccharomyces ellipsodieus strain BM45 is suitable for persimmon health vinegar ethanol fermentation. Casuanjun AS 1.41 is suitable for persimmon health vinegar acetic fermentation. The optimal conditions are confirmed by orthogonal test as follows 17% total sugar, fermentation temperature at 28 ℃, 3% inoculation quantityand SO2 addition amount 40 × 10-6. The optimal conditions are confirmed by orthogonal test as follows 10% inoculation quantity, fermentation temperature at 32 ℃, chum rate 80 r/min.

关 键 词：柿子 酒精发酵 醋酸发酵 正交试验 

分 类 号：TS264.2[轻工技术与工程—发酵工程]