摘要
以新鲜的云南梅子为原料,采用正交试验法探讨了一步发酵法生产苦梅果醋的工艺条件,结果表明最佳工艺条件,梅子果汁的酒精浓度5%,初始pH值为5.5,醋酸菌的接种量为12%;而且在澄清工艺中以明胶-单宁酸(3.0)对梅子醋的澄清效果最好。
Using fresh Yunnan plum as raw material,The producting condition of plum vinegar by one-step fermentation were discussed orthogonal experiment .The result show that optimum condition: the concentration of alcohol 5%,pH5.5, inoculum of Acetobacter 12%,the late or use gelation-tannic acid to acid clarify the plum vinegar ,which was best by best. The product was light yellow transparent liquid.
出处
《中国调味品》
CAS
北大核心
2005年第7期28-31,共4页
China Condiment
关键词
苦梅果汁
一步发酵法
梅子醋
澄清剂
plum fruit juice
one-step fermentation
plum fruit vinegar
clarificant
