| 龙葵果醋发酵工艺的研究 |
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| 引用本文： | 蒋继丰,;于天雁,;吴红艳,;尹国良,;王存堂. 龙葵果醋发酵工艺的研究[J]. 齐齐哈尔轻工业学院学报, 2008, 0(4): 83-86 |
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| 作者姓名： | 蒋继丰, 于天雁, 吴红艳, 尹国良, 王存堂 |
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| 作者单位： | [1]齐齐哈尔大学农产品加工黑龙江省普通高校重点实验室,黑龙江齐齐哈尔161006; [2]富裕县励志民族中学,黑龙江富裕161200; [3]齐齐哈尔市技术监督局,黑龙江齐齐哈尔161006 |
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| 摘 要： | 研究了以龙葵为原料，采用酵母菌和醋酸菌连续液态发酵生产龙葵果醋的发酵工艺。选择发酵温度为32℃，装样量为柏％。接种量为20％的条件，可得到澄清的发酵果醋，陈酿后品质更佳。
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| 关 键 词： | 龙葵 醋酸发酵 发酵工艺 |
Brewing technological study of solanum nigrum vinegar |
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| Affiliation: | JIAXG Ji-feng , YU Tian-yan , WU Hong-yan , YIN Guo-liang, WANG Cun-tang ( 1. Key Laboratory of Processing Agricultural Products of Heilongjiang Province, Qiqihar University, Heilongjiang Qiqihar 161006, China; 2. Lizhi National School of Fuyu County, Heilongjiang Fuyu 161200, China; 3. Qiqihar City Technology Supervision Bureau, Heilongjiang Qiqihar 161006, China ) |
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| Abstract: | In producing solanum nigrum vinegar, the study on technics of continuous liquid fermentation with solanum nigrum as raw material using yest and acetic acid bacteria. Experiment results show that the fermentation technology are： 32℃ of temperature, 40% of medium volume and 20% of inoculation volume. In this fermentation conditions, the quality solanum nigrum vinegar body was clear and vinosity taste was better after aging. |
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| Keywords: | solanum nigrum acetic acid fermentation fermentation technology |
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