| 海带猕猴桃复合果醋的工艺研究 |
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| 引用本文： | 潘轶民,文连奎.海带猕猴桃复合果醋的工艺研究[J].饮料工业,2010,13(1):7-9. |
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| 作者姓名： | 潘轶民 文连奎 |
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| 作者单位： | 吉林农业大学食品工程学院,吉林畏春,130118 |
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| 摘 要： | 以海带、猕猴桃为主要原料，经脱腥试验、酒精发酵，醋酸发酵后，制得复合果醋。通过正交试验，确定了在pH4.5下进行醋酸发酵的最佳工艺条件为：发酵液酒精含量为6%，醋酸菌的接种量为10%，发酵温度为30℃，发酵时间为12d.
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| 关 键 词： | 海带 猕猴桃 醋酸发酵 复合果醋 |
Study on technology of composite vinegar of Laminaria ochotensis and Actinidia deliciosa |
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| PAN Yi-min,WEN Lian-kui.Study on technology of composite vinegar of Laminaria ochotensis and Actinidia deliciosa[J].Beverage Industry,2010,13(1):7-9. |
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| Authors: | PAN Yi-min WEN Lian-kui |
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| Affiliation: | PAN Yi-min,WEN Lian-kui (College of Food Science , Engineering,Jilin Agricultural University,Changchun 130118,Jilin,China) |
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| Abstract: | Laminaria ochotensis and Actinidia deliciosa were used as the main raw materials to make composite vinegar through deodorization tests, alcoholic fermentation and acetic acid fermentation. By orthogonal tests, the optimum technological conditions for acetic acid fermentation at pH 4.5 were determined as follows： alcohol content 6%, acetic acid bacteria inoculum 10%, fermentation temperature 30℃ and fermentation time 12d. |
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| Keywords: | Laminaria ochotensis Actinidia deliciosa acetic acid fermentation composite vinegar |
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