摘要
以菊芋为主要原料,经酒精发酵、醋酸发酵制得菊芋果醋。研究分析了菊粉酶添加量,醋酸菌接种量、发酵温度、初始pH、通风量对醋酸发酵的影响。试验结果表明:菊芋汁中菊粉酶的添加量为0.15%;醋酸发酵最佳发酵条件为菌种接种量10%,发酵温度36℃,初始pH 5,通风量250r/min(以摇床转速计);在最佳发酵工艺条件下醋酸发酵时间为168h。
Using inulin as main raw material by alcohol fermentation, acetic fermentation, fruit vinegar made from jerusalem artichoke. Research and analysis of the inulinase addition, acetic acid bacteria in- oculation, fermentation temperature, initial pH, the effect of ventilation volume on acetic acid fer- mentation. The test results show that： Jerusalem artichoke juice of inulinase adding quantity 0. 15%; acetic acid fermentation, the best fermentation condition was inoculation volume 10%, fermentation temperature 36 ＂C, initial pH 5, ventilation volume of 250 r/rain （with shaking speed meter） ; the op- timal fermentation conditions for 168 h acetic fermentation time.
出处
《中国调味品》
CAS
北大核心
2012年第10期64-68,共5页
China Condiment
关键词
菊芋
菊粉酶
酒精发酵
醋酸发酵
工艺研究
j erusalem artichoke inulase alcohol fermentation acetic fermentation
process research
