| 蛋黄果果醋生产工艺的研究 |
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| 引用本文： | 顾宗珠,沈健.蛋黄果果醋生产工艺的研究[J].农产品加工．学刊,2011(1):48-50. |
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| 作者姓名： | 顾宗珠 沈健 |
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| 作者单位： | 广东轻工职业技术学院,广东,广州,510300 |
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| 摘 要： | 以蛋黄果为原料,研究了蛋黄果果醋的生产工艺。酒精发酵L9(34)正交试验表明,最佳组合为:初始糖度14%,接种量8%,发酵温度30℃,发酵5d。醋酸发酵L9(34)正交试验证明,较好工艺为:初始酒精度7%,发酵温度30℃,醋酸菌接种量10%,发酵6d。酿制出的蛋黄果果醋颜色金黄、澄清透亮、醋味浓郁,同时具有蛋黄果的特殊清香味。
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| 关 键 词： | 蛋黄果果醋 酒精发酵 醋酸发酵 正交试验 |
Processing of Lucuma Nervosa Vinegar |
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| Gu Zongzhu,Sheng Jian.Processing of Lucuma Nervosa Vinegar[J].Nongchanpin Jlagong.Xuekan,2011(1):48-50. |
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| Authors: | Gu Zongzhu Sheng Jian |
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| Institution: | Gu Zongzhu, Sheng Jian (Guangdong Light Industry Technical College, Guangzhuo, Guangdong 510300, China) |
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| Abstract: | The processing conditions of lucuma nervosa fruit vinegar is studied in this paper. The orthogonal test results show that the optimum initial sugar, quantity of yeast, temperature and fermentation time in alcohol fermentation are 14%, 8%, 20 ℃ and 6 d, respectively. The optimum initial alcohol concentration, temperature, quantity of acetic acid bacteria and fermentation time in acetic acid fermentation are 7%, 30 ℃, 10% and 6 d, respectively. The product has a golden color,lucidus, and lucuma netvosa original faint scent quality. |
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| Keywords: | lucuma nervosa vinegar alcohol fermentation acetic fermentation orthogonal test |
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