摘要
以葡萄酒下脚料——葡萄皮渣为原料,研究了葡萄皮渣果醋生产的主要工艺及其参数。利用食用酒精浸提葡萄皮渣中的多酚物质,工艺参数为:按1∶7(g/mL)料液比,加入45%的食用酒精,在浸提温度为60℃条件下浸提6h;对浸提液进行酒度、糖度调整,接种醋酸菌进行液态静止醋酸发酵,最佳发酵条件为:浸提液的酒精度调整为8%。醋酸菌接种量15%,糖度为7%,发酵温度为33℃。
The main processing technology and parameters were studied for brewing fruit vinegar using grape skin and seed as raw material,byproducts in wine brewing.The technological parameters of phenolics extracting with edible alcohol from grape skin and seed were as follows：the grape skin and seed were added in 45% edible alcohol according to the ratio of raw material and solution 1∶7 and extracted for 6 h at the temperature 60 ℃.After alcohol content and sugar content adjusted,the extracted solution was inoculated with acetic acid bacteria for vinegar fermentation.The best condition of vinegar fermentation was that alcohol content of the extracted solution 8%,sugar content 7%,inoculum rate of acetic acid bacteria 15%and fermentation the temperature 33 ℃.
出处
《中国调味品》
CAS
北大核心
2010年第6期79-81,共3页
China Condiment
关键词
葡萄皮渣
浸提
醋酸发酵
醋
保健醋
grape skin and seed
extraction
acetic fermentation
vinegar
Health Vinegar
