摘要
以新鲜苹果汁为原料,通过正交试验研究了发酵温度、接种量、起始糖度、时间对酒精发酵的影响以及初始酒精度、接种量、装液量对醋酸发酵的影响。结果表明:酒精发酵的最佳条件为:发酵温度27℃、糖度20%、接种量8%。醋酸发酵过程中,以酒精转酸率和酒精转化率为考查指标时的最佳发酵条件为:初始酒精度15%(体积分数)、接种量20%、装液量65 mL/100 mL三角瓶、发酵温度30℃。
The paper studied the influence of fermentation conditions on alcoholic fermentation and acetic acid fermentation by orthogonal experiments with fresh apple as raw material. The results showed that the best conditions for ethanol fermentation were fermentation temperature 27℃, 20%sugar added, inoculum volume 15%, while acetic acid fermentation process needed a initial alcohol （volume ratio） of 6%, inoculum size for 20%, flask liquid volume of 65 mL/100 mL and fermentation temperature for 30℃.
出处
《食品研究与开发》
CAS
北大核心
2014年第11期77-79,共3页
Food Research and Development
关键词
苹果醋
酒精发酵
醋酸发酵
apple vinegar
alcohol fermentation
acetic fermentation
