| 果粮混酿苹果醋最佳工艺的研究 |
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| 引用本文： | 李爱江,郑瑞萍.果粮混酿苹果醋最佳工艺的研究[J].粮油加工,2014(9):64-66. |
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| 作者姓名： | 李爱江 郑瑞萍 |
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| 作者单位： | 河南科技大学食品与生物工程学院; |
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| 摘 要： | 以苹果汁与大米糖化液为原辅料,酵母菌和醋酸茼作为发酵菌种。深入探讨了酒精发酵与醋酸发酵的工艺条件。结果表明：最佳条件为苹果汁与大米糖化液比例1∶1,调整糖浓度12%、酒精发酵7d、醋酸发酵6d、酒度7°,接种量10%、培养温度30℃及后熟1周。
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| 关 键 词： | 苹果醋 混酿 酒精发酵 醋酸发酵 |
Optimal Process Conditions of Vinegar by Using Fruit-Grain Mixture |
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| Li Aijiang,Zheng Ruiping.Optimal Process Conditions of Vinegar by Using Fruit-Grain Mixture[J].Cereals and Oils Processing,2014(9):64-66. |
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| Authors: | Li Aijiang Zheng Ruiping |
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| Affiliation: | (College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang City, Henan Province 471000, China) |
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| Abstract: | Using apple juice and grain saccarification liquid as raw material, process c conditions of alcoholic and acetic acid fermentation were discussed deeply with yeast and acetic acid bacteria as main zymogen. Optimal process conditions followed： ratio of apple juice and grain saccarification liquid was 1： 1, sugar concentration was 12%, alcoholic and acetic acid fermentation time were 7 and 6d, respectively, alcohol content was 7°, inoculum concentration was 10%, temperature was 30℃, and postripeness was 1 week. |
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| Keywords: | Apple vinegar Blend fermentation Alcoholic fermentaticm Acetic acid fermentation |
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