摘要
以胡萝卜和番茄为原料,选用ZHK-I葡萄酒酵母、醋酸杆菌作为发酵菌种进行液体发酵酿造胡萝卜、番茄复合果醋,对原汁配比、酒精发酵、醋酸发酵及果醋澄清等工艺进行研究,确定最佳加工工艺参数。结果表明:胡萝卜与水的配比为1∶2,番茄与水的配比为1∶1,胡萝卜汁、番茄汁最佳混合体积比为1∶1;酒精发酵的最佳条件为:发酵温度32℃、pH4.0、糖度16%、接种量5%;醋酸发酵的最佳条件为:发酵温度32℃、酒度8%、接种量6%;壳聚糖添加量为0.08%时,澄清效果较佳,透光率可达95.6%。
Compound vinegar of carrot and tomato was produced by liquid fermentation,and using ZHK-1 wine yeast（Saccharomyces cerevisiae） and Acetobacter spp as strains.The ratio of materials,alcohol and acetic acid fermentation and vinegar clarification technology were studied.The results showed the best ratio of carrot-water was 1∶2,the best ratio of tomato-water was 1∶1,the best ratio of carrot juice-tomato juice was 1∶1;The best technological parameters of alcohol fermentation are temperature 32 ℃,pH 4.0,appearance sugar content 16%,amount of yeast 5%;The optimal technological parameters of acetic acid fermentation are temperature 32 ℃,alcohol content 8%,Acetobacter spp inoculation size 6%;When the amount of chitosan is 0.08%,the effect of clarification is good,the transparency reached to 95.6%.
出处
《中国调味品》
CAS
北大核心
2010年第5期66-68,71,共4页
China Condiment
基金
广东省科技计划项目(2005B20401002)
关键词
胡萝卜和番茄
果醋
酒精发酵
醋酸发酵
澄清
carrot and tomato
fruit vinegar
alcohol fermentation
acetic acid fermentation
clarification
