摘要
为开发利用丰富的冬瓜资源,以冬瓜为原料,对冬瓜醋加工技术进行了研究。通过调整不同初始糖度、温度、接种量,结果表明:在糖度为12%的冬瓜浆液中,接入3%的活化酵母,在28℃发酵8天,再接入10%的醋酸菌,在34℃发酵4天,可制得酸味柔和、有浓郁醋香的冬瓜醋。
For the development and utilization of the rich white gourd resources to white gourd as raw materials,processing technology of white gourd vinegar were studied.By adjusting the different initial sugar content,temperature,inoculum size,results showed that： In the sugar content of 12% of the white gourd slurry,the access to 3% of the activation of yeast,at 28 ℃ fermentation 8 d,a further access to 10% of the acetic acid bacteria,in the 34 ℃ fermentation 4 d,can be obtained sour soft,with rich white gourd fragrant vinegar vinegar.
出处
《中国调味品》
CAS
北大核心
2010年第5期72-74,共3页
China Condiment
关键词
冬瓜
酒精发酵
醋酸发酵
参数
white gourd
alcohol fermentation
acetic fermentation
parameters
