| 杨桃果醋发酵工艺研究 |
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| 引用本文： | 李云,苏树友,汪武忠. 杨桃果醋发酵工艺研究[J]. 中国调味品, 2012, 37(8): 56-59 |
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| 作者姓名： | 李云 苏树友 汪武忠 |
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| 作者单位： | 韩山师范学院生物系,广东潮州,521041 |
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| 摘 要： | 以甜杨桃为原料,研究了杨桃果醋发酵的生产工艺条件。在通过单因素实验确定因素水平的基础上,分别以醋酸酸度和感官评分为指标,采用正交实验对发酵条件进行了优化。结果表明,杨桃果醋发酵条件为:初始酒精度8%,初始pH 5.0,接种量8%,发酵时间7天。
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| 关 键 词： | 杨桃 果醋 发酵工艺 |
Research on Fermentation Process of Carrabolla Fruit Vinegar |
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| LI Yun , SU Shu-you , WANG Wu-zhong. Research on Fermentation Process of Carrabolla Fruit Vinegar[J]. China Condiment, 2012, 37(8): 56-59 |
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| Authors: | LI Yun SU Shu-you WANG Wu-zhong |
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| Affiliation: | (Department of Biology,Hanshan Normal University,Chaozhou 521041,China) |
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| Abstract: | The fermentation process of Carrabolla fruit vinegar was investigated using sweet Carrabolla fresh fruit.single factor experiments were carried out to determine the level of factors.Acidity of acetic acid and sensory score were used as an indicator respectively for optimization of fermentation conditions by orthogonal design.The results showed that the optimal fermentation processing conditions were initial ethanol concentration of 8%,initial pH of 5.0,inoculation amount of 8%,and fermented for 7 days. |
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| Keywords: | carrabolla fruit vinegar fermentation conditions |
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