| 以苹果渣生产苹果醋的工艺研究 |
| |
| 引用本文： | 国东,王燕,郭玉蓉,杨平平.以苹果渣生产苹果醋的工艺研究[J].中国调味品,2012(5):56-59. |
| |
| 作者姓名： | 国东 王燕 郭玉蓉 杨平平 |
| |
| 作者单位： | 1. 山东轻工业学院食品与生物工程学院,济南,250353
2. 陕西师范大学食品工程与营养科学学院,西安,710062 |
| |
| 基金项目： | 国家十二五研究室课题苹果产业技术体系项目资助(CARS-28) |
| |
| 摘 要： | 以苹果湿渣为主要原料,经酒精发酵和醋酸发酵制得苹果醋.采用单因素和正交试验,研究了发酵过程中糖度、酒精度和酸度的变化,确定了最佳工艺参数.酒精发酵最佳条件为:温度28℃,糖浓度12％,接种量10％,发酵时间5天；醋酸发酵最佳条件为:温度32℃,初始酒精度6°,接种量8％,发酵时间6天.
|
| 关 键 词： | 苹果湿渣 酒精发酵 醋酸发酵 苹果醋 |
Study on vinegar-ferment with apple pomace |
| |
| GUO Dong
,
WANG Yan
,
GUO Yu-rong
,
YANG Ping-ping.Study on vinegar-ferment with apple pomace[J].China Condiment,2012(5):56-59. |
| |
| Authors: | GUO Dong WANG Yan GUO Yu-rong YANG Ping-ping |
| |
| Affiliation: | 1(1.College of Food and Bioengineering,Shandong Polytechnic University,Ji′nan 250353,China; 2.College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi′an 710062,China) |
| |
| Abstract: | Using wet apple pomace as main raw material,apple fermented vinegar was produced through alcoholic fermentation and acid fermentation.The sugar content 、alcohol content and acidity change in the fermentative process were studied by mono-factor and orthogonal experiments,determined the optimum condition.The optimal alcohol fermentation were sugar content 12%,with inoculum 10%,at 28 ℃ for 5 days,the optimal acetic acid fermentation were at the initial alcohol content 6°,with inoculum 8%,at 32 ℃ for 6 days. |
| |
| Keywords: | wet apple pomace alcoholic fermentation acetic acid fermentation apple vinegar |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
