摘要
采用液固串淋发酵法,应用多酶水解处理木瓜及其他辅料生产木瓜果醋,提高了淀粉质利用率、糖化率,酒精发酵率为90.12%,液固串淋发酵时间为95～103h,其醋酸平均转化率为76%。
The liquid ＆ solid cross-sprinkling fermentation method was taken in the research. The multiple enzymes were used to hydrolyze the Chinese quince and auxiliary materials to produce the Chinese quince vinegar. The utilization ratio of starchiness and saccharification ratio are increased, the fermentation ratio of alcohol is 90.12%, its average acetic acid transformation ratio reaches 76%, and the fermentation period can be reduced to 95~103h.
出处
《食品科技》
CAS
北大核心
2006年第4期100-103,共4页
Food Science and Technology
关键词
果醋
木瓜
液固串淋
fruit vinegar
the Chinese quince
liquid ＆ solid cross-sprinkling fermentation
