| 液体深层发酵法生产红茶醋的初探 |
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| 引用本文： | 杜风刚. 液体深层发酵法生产红茶醋的初探[J]. 中国酿造, 2006, 0(11): 60-61 |
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| 作者姓名： | 杜风刚 |
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| 作者单位： | 济南德馨斋食品有限公司,山东,济南,250100 |
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| 摘 要： | 对采用红茶菌与AS1.41醋酸菌多菌种进行液态发酵生产保健红茶醋的工艺进行了研究，通过对比醋酸发酵过程，结果表明，加入红茶菌的发酵成熟醋液中总酸提高了4．3％，有机酸提高了10．6％，酯类含量提高了24．6％。
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| 关 键 词： | 红茶菌 液态醋酸发酵 有机酸 酯类 |
| 文章编号： | 0254-5071(2006)11-0060-02 |
| 修稿时间： | 2006-06-15 |
Primary study on the production of Kombucha vinegar by submerged fermentation |
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| DU Feng-gang. Primary study on the production of Kombucha vinegar by submerged fermentation[J]. China Brewing, 2006, 0(11): 60-61 |
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| Authors: | DU Feng-gang |
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| Abstract: | The submerged multi-strains fermentation of healthy Kombucha vinegar was studied using Kombucha and Acetobacter AS1.41.Comparing the acetic fermentation processes,it was found that the total acid concentration,organic acid concentration and ester content in mature vinegar increased by 4.3%,10.6% and 24.6%,respectively,with the addition of Kombucha.in fermentation broth. |
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| Keywords: | Kombucha liquid-state acetic fermentation organic acid ester |
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