| 葡萄高粱混合发酵生产食醋的研究 |
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| 引用本文： | 何于飞.葡萄高粱混合发酵生产食醋的研究[J].中国酿造,2014(8):163-167. |
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| 作者姓名： | 何于飞 |
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| 作者单位： | 山西省食品工业研究所,山西太原030024 |
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| 基金项目： | 山西省科技攻关计划项目（20090311045） |
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| 摘 要： | 以葡萄、高粱为原料,麸皮等为辅料,发酵过程中不外加水,采用前液后固的山西老陈醋传统生产工艺,生产含有白藜芦醇等功能成分的新型食醋。研究结果表明,酒精发酵条件为:果粮比10∶1.0,发酵温度26℃,发酵时间18d;醋酸发酵条件为:麸皮谷糠添加量21%,发酵温度28℃,火醅接种量10%。
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| 关 键 词： | 葡萄 高粱 酒精发酵 醋酸发酵 功能成分 新型食醋 |
Vinegar production with grape and sorghum |
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| HE Yufei.Vinegar production with grape and sorghum[J].China Brewing,2014(8):163-167. |
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| Authors: | HE Yufei |
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| Affiliation: | HE Yufei (Shanxi Food Industry Research Institute, Taiyuan 030024, China) |
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| Abstract: | A new type of resveratrol-containing vinegar was produced by traditional processing technology of Shanxi aged vinegar with grape and sorghum as raw material, and bran as accessory. The results showed that the optimal alcohol fermentation condition was fruit and grain ratio 10：1.0, fermentation temperature 26 ℃, time 18 d; The optimum acetic acid fermentation conditions was bran and chaff addition 21%, fermentation temperature 28 ℃ and inoculum 10%. |
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| Keywords: | grape sorghum alcohol fermentation acetic acid fermentation functional component new vinegar |
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