摘要
以苹果、猕猴桃为原料,对苹果猕猴桃混合果醋的酿造工艺进行研究。获得原料配比、酒精发酵和醋酸发酵的最佳工艺参数。原料配比为m(苹果汁)∶m(猕猴桃汁)=2∶1。酒精发酵的最佳参数为酵母菌接种量0.25%、发酵温度28℃、发酵时间7 d。醋酸发酵的最佳参数为酒精体积分数6%、醋酸菌接种量7%、发酵时间10 d。按以上工艺参数所得产品每100 mL总酸含量≥5.50 g,色泽鲜亮呈浅黄色,具有苹果果香,酸味柔和。
Using apple and kiwifruit as raw material,the brewing technology of vinegar was studied.The optimum ratio of apple to kiwifruit was 2∶1 and conditions for alcoholic fermentation were started with inoculum of yeast by 0.25%,fermented under 28 ℃for 7days.The optimum acetic acid fermentation conditions were 6% initial alcohol concentration,7% inoculum of acetobacter and 10 days fermentation.The apple-kiwifruit vinegar looks pale yellow,and tastes soft with apple aroma.
出处
《西北农业学报》
CAS
CSCD
北大核心
2011年第11期202-206,共5页
Acta Agriculturae Boreali-occidentalis Sinica
基金
西北农林科技大学大学生创新性实验计划资助项目(2009053)
关键词
苹果
猕猴桃
果醋
酿造工艺
Apple
kiwifruit
Vinegar
Brewing technology
