| 软枣猕猴桃果醋液态发酵工艺研制 |
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| 引用本文： | 张敬哲,姜英,张宝香.软枣猕猴桃果醋液态发酵工艺研制[J].特产研究,2012(3):46-48. |
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| 作者姓名： | 张敬哲 姜英 张宝香 |
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| 作者单位： | 吉林农业科技学院;中国农业科学院特产研究所 |
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| 基金项目： | 吉林市科技局科技发展项目(吉市科农200608-1) |
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| 摘 要： | 以软枣猕猴桃为原料,利用液态发酵法生产软枣猕猴桃果醋,最佳工艺条件为酒精发酵温度25℃,采用果酒酵母和酒精酵母混合发酵,配比为2∶1,接种量在10%以上;醋酸发酵的温度为33℃,最初酒精度5.0%,初始pH 5.5,醋酸菌的接菌量12%。醋酸发酵的最大转化率达到80.0%。软枣猕猴桃果醋中含有丰富的氨基酸和Vc,产品风味佳。
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| 关 键 词： | 软枣猕猴桃 发酵 果醋 |
Development Process of Fruit Vinegar Drink Liquid Fermentation with Actinidia arguta plauch |
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| ZHANG Jing-zhe,JIANG Ying,ZHANG Bao-xiang.Development Process of Fruit Vinegar Drink Liquid Fermentation with Actinidia arguta plauch[J].Special Wild Economic Animal and Plant Research,2012(3):46-48. |
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| Authors: | ZHANG Jing-zhe JIANG Ying ZHANG Bao-xiang |
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| Institution: | 1.Jilin Agricultural Science and Technology College,Jilin 132109,China;2.Institute of Special Wild Economic Animals and Plants,CAAS,Changchun 130112,China) |
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| Abstract: | In this study,Actinidia arguta plauch was used to produce fruit vinegar by liquid fermentation.The best technical condition was determined that alcohol fermentation temperature was 25℃,with the wine yeast and yeast alcohol mixed fermentation,the ratio for 2∶1,inoculation was 10% or more.And acetic acid fermented temperature for 33℃,first for 5.0% alcohol,initial PH value of 5.5,acetic acid bacteria by bacteria content is 12%.Moreover,acetic acid fermented biggest conversion reached 80.0%.kiwi fruit vinegar contains abundant am amino acids,product and flavor and taste.ino acids and the Vc,product and flavor and taste. |
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| Keywords: | Actinidia arguta plauch fermentation fruit vinegar |
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