| 液态法生产葡萄果醋工艺条件的研究 |
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| 引用本文： | 张凌,童军茂,单春会,魏长庆,王峰.液态法生产葡萄果醋工艺条件的研究[J].中国调味品,2010,35(2). |
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| 作者姓名： | 张凌 童军茂 单春会 魏长庆 王峰 |
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| 作者单位： | 石河子大学,食品学院,新疆,石河子,832003 |
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| 摘 要： | 实验以酿酒葡萄为原料,采用液态发酵法生产葡萄果醋。试验研究了其生产工艺,分析了温度、醋酸添加量、酒度对醋酸发酵的影响。结果表明:在酒精发酵阶段,糖度与酒度的变化呈负相关;在醋酸发酵阶段,酒度与酸度的变化呈负相关,其发酵的最佳组合为温度为31℃、醋酸添加量为10%、酒度为10%。
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| 关 键 词： | 葡萄果醋 酒精发酵 醋酸发酵 |
Study on technological conditions of grape vinegar production in the liquid-state fermentation |
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| ZHANG Ling,TONG Jun-mao,SHAN Chun-hui,WEI Chang-qing,WANG Feng.Study on technological conditions of grape vinegar production in the liquid-state fermentation[J].China Condiment,2010,35(2). |
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| Authors: | ZHANG Ling TONG Jun-mao SHAN Chun-hui WEI Chang-qing WANG Feng |
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| Affiliation: | ZHANG Ling,TONG Jun-mao,SHAN Chun-hui,WEI Chang-qing,WANG Feng(College of Food,Shihezi University,Shihezi 832003,China) |
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| Abstract: | In this text,using grape as a raw material,the grape vinegar was produced by liquid-state fermentation.And this paper studied the processing technology of grape vinegar,analyzed the effects of temperature,amount of aeration,alcohol content.The results showed that in the process of alcohol fermentation,there existed a close negative relationship between sugar content and alcohol degree;and in the process of acetic acid fermentation,there also existed a close negative relationship between alcohol degree and a... |
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| Keywords: | grape vinegar alcohol fermentation acetic acid fermentation |
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