摘要
利用沙棘果汁通过液态酒精发酵、固态醋酸发酵工艺研制了沙棘果醋,并分析了氨基酸组成、Vc、黄酮、多酚等具有保健功效物质的含量。结果表明:酒精发酵的最佳条件是发酵温度27℃,初始糖度为15%,初始pH为4.0,酵母接种量10%,发酵周期6 d;固态醋酸发酵的最佳工艺是初始酒度为7%,麸皮与稻壳比例为5∶1,醋酸菌接种量10%。
The fruit vinegar production from the juice of sea backthern was studied by liquid-state alcohol fermentation and solid-state acetic acid fermentation processing. The functional components in the vinegar were analysed in the form of amino acid, Vc, flavone and polyphenols. The result showed that the optimum conditions for alcohol fermentation were at fermentation temperature 27℃,initial sugar 15%, initial pH 4.0, yeast inoculation ratio 10% and fermentation time 6 d. And for acetic acid fermentation were at initial alcohol 7%, the ratio of bran to rice shell 5：1 lwith inoculation of acetobacter 10%.
出处
《中国调味品》
CAS
北大核心
2009年第1期27-31,共5页
China Condiment
关键词
沙棘
果醋
酒精发酵
醋酸发酵
sea backthern
fruit vinegar
alcohol fermentation
acetic acid fermentation
