| 蟠桃果醋生产工艺的研究 |
| |
| 引用本文： | 陈国刚,王艺杰,任雷厉,叶青,唐文娟.蟠桃果醋生产工艺的研究[J].农产品加工．学刊,2010(12). |
| |
| 作者姓名： | 陈国刚 王艺杰 任雷厉 叶青 唐文娟 |
| |
| 摘 要： | 以蟠桃原浆为原料,采用液态发酵工艺进行酒精发酵和醋酸发酵。分析了发酵时间、发酵温度、初始糖度对酒精发酵的影响,以及发酵时间、发酵温度、初始酒精度对醋酸发酵的影响。试验结果表明,酒精发酵的最佳工艺条件为:发酵时间6 d,发酵温度29℃,初始糖度12%,此条件下酒精体积分数为6.5%。醋酸发酵的最佳工艺条件为:发酵时间6 d,发酵温度30℃,初始酒精体积分数为6.5%,此条件下总酸质量浓度为4.6 g/100 mL。
|
| 关 键 词： | 蟠桃果醋 酒精发酵 醋酸发酵 |
Production Process of Peach Vinegar |
| |
| Chen Guogang,Wang Yijie,Ren Leili,Ye Qing,Tang Wenjuan.Production Process of Peach Vinegar[J].Nongchanpin Jlagong.Xuekan,2010(12). |
| |
| Authors: | Chen Guogang Wang Yijie Ren Leili Ye Qing Tang Wenjuan |
| |
| Abstract: | With peach puree as raw materials,the experiment is conducted alcohol fermentation and acetic fermentation by liquid fermentation.Analyzing the effect of fermentation time,fermentation temperature,the initial sugar content on alcohol fermentation and the effect of fermentation time,fermentation temperature,the initial alcohol content on acetic acid fermentation.The results show that the optimal conditions of alcohol fermentation for fermentation time is 6 d,fermentation temperature is 29 ℃,the initial sugar content is 12%,the alcohol content is 6.5%.The optimal conditions of acetic fermentation for fermentation time is 6 d,fermentation temperature is 30 ℃,initial alcohol is 6.5%,under these conditions,the content of total acid is 4.6 g/100 mL. |
| |
| Keywords: | peach fruit vinegar alcohol fermentation acetic acid fermentation |
| 本文献已被 万方数据 等数据库收录！ |
|
