| 新疆骏枣果醋的发酵工艺研究 |
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| 引用本文： | 杨清香. 新疆骏枣果醋的发酵工艺研究[J]. 食品研究与开发, 2012, 33(9): 97-101 |
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| 作者姓名： | 杨清香 |
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| 作者单位： | 新疆轻工职业技术学院,新疆乌鲁木齐,830021 |
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| 基金项目： | 新疆维吾尔自治区高校科研计划重点项目(XJEDU2008I48) |
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| 摘 要： | 以新疆骏枣为原料,采用AS 1.41和沪酿1.01醋酸菌进行醋酸发酵,确定其最佳的醋酸发酵条件.考察了初始酒精度、发酵温度、接种量、pH、发酵时间和装液量对发酵效果的影响.试验得出最佳醋酸发酵工艺条件为菌种接种量为7％、初始酒精含量为6％、温度为30℃、装液量为65％.在此条件下进行发酵试验,所得产品醋酸含量达6.75％,得率为86.20％.
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| 关 键 词： | 骏枣 AS1.41 沪酿1.01 醋酸发酵 |
The Condition of Acetic Acid Fermentation for Xin Jiang Jun Zao |
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| YANG Qing-xiang. The Condition of Acetic Acid Fermentation for Xin Jiang Jun Zao[J]. Food Research and Developent, 2012, 33(9): 97-101 |
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| Authors: | YANG Qing-xiang |
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| Affiliation: | YANG Qing-xiang(Xinjiang Institute of Light Industry Technology,Urumchi 830021,Xinjiang,China) |
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| Abstract: | Have chosen Xinjiang jun zao as the raw material,AS1.41 and Hu Niang1.01 ascetic acid bacteria as the fermentation agents.Some influence factors such as fermentation temperature,alcohol content,inoculation,pH,time and liquid volume on fermentation have been studied systematically.Furthermore,the fermentation conditions were optimized via orthogonal experiments.The result of optimal condition experiments showed that: when the temperature was 30 ℃,the content of alcohol was 6 %,inocation volume was 7 %,liquid volume 65 %,the content of acetic acid could reach 6.75 %,and the yield rate was 86.20 %. |
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| Keywords: | jun zao AS 1.41 Hu Niang1.01 acetic acid fermentation |
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