摘要
以番木瓜、菠萝为原料生产复合发酵果醋,果醋加工工艺条件:番木瓜与菠萝混合果汁配比3∶2,果胶酶的添加量200mg/L,酒精发酵中初始糖度16°Bx,酵母接种量12%,发酵温度25℃。醋酸发酵的初始酒精度控制在10%,醋酸菌菌种接种量12%,发酵温度30℃。
Compound fruit vinegar is made with papaya and pineapple as main material.The process conditions of fruit vinegar are as follows：the ratio of papaya j uice and pineapple j uice is 3∶2;the ad-dition amount of pectinase is 200 mg/L;during the alcohol fermentation process,the initial sugar con-centration is 16°Bx,the yeast inoculation volume is 12%,the fermentation temperature is 25 ℃;dur-ing the acetic acid fermentation process,the initial alcohol degree is controlled at 10%,the inoculation volume of acetic acid bacteria is 12% and the fermentation temperature is controlled at 30 ℃.
出处
《中国调味品》
CAS
北大核心
2014年第7期81-83,87,共4页
China Condiment
关键词
番木瓜
菠萝
果醋
酒精发酵
醋酸发酵
pineapple
papaya
fruit vinegar
alcohol fermentation
acetic acid fermentation
