摘要
采用液态深层全发酵法研究了荔枝果醋的酿造工艺。通过正交实验确定了荔枝果醋酿造过程中酒精发酵最佳工艺参数:发酵温度为30℃,SO2添加量为40mg/L,发酵时间为6d,接种量为5%;醋酸发酵最佳工艺参数:搅拌转速为80r/min,发酵温度为33℃,发酵时间为7d,接种量为5%。优化工艺条件下进行10L规模中试发酵,所得产品质量较好。
The complete fermentation technology of litchi health vinegar in liquid-state was studied in this paper.The optimal parameter of alcohol fermentation was gotten at 30℃ for 6d with inoculum 5% and SO2 addition amount 40mg/L, and the optimal parameter of acetic fermentation was obtain at 33℃ for 7d, inoculum of acetobacter 5% and churn rate 80r/min through the orthogonal experiment.Fermented in a 10L scale under the optimal condition, the final product with better quality was produced.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第4期176-177,338,共3页
Science and Technology of Food Industry
基金
广东省科技攻关项目(2002C20402)
关键词
荔枝
酒精发酵
醋酸发酵
果醋
litchi ： alcohol fermentation
acetic fermentation
fruit vinegar
