摘要
文章在前人研究用表面静止法发酵酿制枣醋的基础上,进一步研究探讨了四个单因素对其醋酸发酵产酸含量的影响,得出结论:醋酸发酵温度为35℃,添加含量为6.67%,酸度为2.4g/100mL的猕猴桃醪液,膜面积与醪液体积比为0.2cm2/mL,调整进入醋酸发酵时酒精度至9%,同时通过正交试验对其进行优化设计,得出最优组合。
On the basis of previous studies,the author studied jujube vinegar fermented by static fermentation,and the four single factors on the impact of acetic acid fermentation.The results showed that acetic acid fermentation temperature reached 32℃,kiwi mash with the acidity levels of 2.4g/100mL added 6.67%,the ratio of membrane area and volume of wort was 0.2cm2/ml,and the alcohol into acetic acid fermentation was adjusted to 9%.While the orthogonal test to optimize the design,the optimal combination was obtained.
出处
《食品与发酵科技》
CAS
2011年第3期47-50,共4页
Food and Fermentation Science & Technology
基金
陕西师范大学勤助科研创新基金重点项目(项目编号:QZZD10051)
关键词
枣醋
工艺
醋酸发酵
正交
jujube vinegar
technology
acetic acid fermentation
orthogonal
