摘要
利用盐渍藠头生产中的下脚料-藠头皮,经过脱盐、压榨、补糖、酒精发酵和醋酸发酵制得藠头醋,其不挥发酸含量高,酸味柔和。藠头中盐分含量高,还含有某些抑菌成分,大多数醋酸菌无法正常发酵,因此从醋胚中筛选到1株适合酿造藠头醋的醋酸菌,能正常发酵藠头酒液,发酵周期48h。。
Through desalinization, ＂squeezing, rice syrup supplementation, alcohol and acetic fermentation, fruit vinegar with soft sourness and high content of non-volatile acid was made from Alliurn Cbinense peel, a by-product. Due to its high salt and bacteriostatic contents, the Alliurn Chinense can not be fermented by most Acetobacters. An Acetobacter suitable for fermentation of Allium Chinense was found, and it could produce Allium Chinense wine after 48 hours＇ fermentation.
出处
《中国酿造》
CAS
北大核心
2006年第5期69-71,共3页
China Brewing
关键词
藠头
下脚料
发酵
果蔬醋
Allium Chinense
byproduct
fermentation
fruit vinegar
