摘要
在荸荠皮果醋的酿造工艺中,可以利用响应面法优化发酵的最佳工艺条件。荸荠皮果醋醋酸发酵的最适宜工艺条件为:起始酒精浓度为7.6%,醋酸菌的接种量为10.9%,醋酸菌的适宜生长温度为32℃,酸度达到0.045 g/mL以上。
Research of the acetic fermentation conditions of fruit vinegar from eleocharis tuberose peel by response surface methodology has been carried out.The result indicated that the optimum condition of making eleocharis tuberose peel fruit vinegar is 7.6% initial alcohol concentration,10.9% inoculums size of acetic acid bacteria and 32℃ in vinegar fermentation phase,the acidity of fruit vinegar is above 0.045g/mL.
出处
《江苏调味副食品》
2012年第6期12-14,共3页
Jiangsu Condiment and Subsidiary Food
关键词
荸荠皮
果醋
响应面
eleocharis tuberose peel
fruit vinegar
response surface methodology
