| 液体深层发酵蟠桃果醋工艺研究 |
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| 引用本文： | 郑晓吉,李宝坤,史学伟,魏长庆,单春会. 液体深层发酵蟠桃果醋工艺研究[J]. 中国酿造, 2013, 32(1): 161-164 |
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| 作者姓名： | 郑晓吉 李宝坤 史学伟 魏长庆 单春会 |
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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： | 试验以蟠桃为原料、经清洗、破碎、榨汁后,通过液体深层发酵法研究蟠桃果醋生产工艺,分析了发酵温度、起始酒度、接种量等对蟠桃果醋发酵过程的影响.正交试验结果表明,在通气量为0.2N·M3/h,发酵温度为30℃、起始酒度为8％、接种量为10％的条件下,所酿制的蟠桃果醋香气浓郁、酸味柔和,酸度可达5.2％.
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| 关 键 词： | 蟠桃 液体深层发酵 果醋 |
Fruit vinegar production technology from flat peach by submerge fermentation |
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| ZHENG Xiaoji,LI Baokun,SHI Xuewei,WEI Changqing,SHAN Chunhui. Fruit vinegar production technology from flat peach by submerge fermentation[J]. China Brewing, 2013, 32(1): 161-164 |
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| Authors: | ZHENG Xiaoji LI Baokun SHI Xuewei WEI Changqing SHAN Chunhui |
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| Affiliation: | *(Food College,ShiHeZi University,Shihezi 832003,China) |
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| Abstract: | The vinegar technology of flat peach after cleaning, crushing and extracting by submerge fermentation was optimized in the paper. The optimal fermentation conditions were obtained by orthogonal experiment as followed: ventilation 0.2(N/m3·min), fermentation temperature 30℃, initial alcohol content 8% and inoculum 10%. Under these conditions, flat peach fruit vinegar with rich aroma, soft sour and 5.2% acidity was obtained. |
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| Keywords: | flat peach submerge fermentation fruit vinegar |
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