| 橄榄果醋发酵工艺的研究 |
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| 引用本文： | 黄春秋,林君,黄可钦.橄榄果醋发酵工艺的研究[J].中国酿造,2011(8). |
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| 作者姓名： | 黄春秋 林君 黄可钦 |
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| 作者单位： | 广西农业职业技术学院,广西南宁,530007 |
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| 基金项目： | 广西教育厅重点科研项目(200809LX258) |
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| 摘 要： | 以新鲜橄榄果为原料,经取汁、酒精发酵后,采用分段发酵法进行醋酸发酵,通过单因素和正交试验研究初始酒精度、醋酸菌接种量、发酵温度和发酵时间对橄榄果醋品质的影响.结果表明,酿制橄榄果醋最佳条件为初始酒精度14％vol、醋酸菌接种量6％、发酵温度40℃、发酵时间3d,可得产酸量为1.87％,澄亮透彻,醋味清香甘醇,酸甜可口,风味独特,营养丰富的橄榄原果醋.
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| 关 键 词： | 橄榄 发酵 醋酸发酵 |
Fermentation technology of olive vinegar |
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| HUANG Chunqiu,LIN Jun,HUANG Keqin.Fermentation technology of olive vinegar[J].China Brewing,2011(8). |
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| Authors: | HUANG Chunqiu LIN Jun HUANG Keqin |
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| Affiliation: | HUANG Chunqiu,LIN Jun,HUANG Keqin(Guangxi Vocational and Technical Institute of Agriculture,Nanning 530007,China) |
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| Abstract: | Fresh olive fruit was used as raw material for olive vinegar production.The fresh olive fruit was crashed for alcohol fermentation,followed by stepwise acetic fermentation.The effects of initial alcohol content,acetic acid bacteria inoculum,fermentation temperature and time on the quality of olive vinegar were studied by single-factor and orthogonal tests.The results show that the optimum conditions for olive vinegar production were initial alcohol content 14%vol,acetic acid bacteria inoculum 6%,fermentatio... |
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| Keywords: | olive fermentation acetic fermentation |
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