摘要
以新疆干制无花果为原料酿制无花果果醋,通过单因素试验和响应面分析试验,得到最佳发酵工艺条件。结果表明:无花果果醋的最佳发酵工艺条件为初始酒精度为8.0%vol、醋酸菌接种量为0.6%、发酵温度为30℃,在此最佳醋酸发酵工艺条件下,总酸含量为5.28 g/100 m L,所得果醋风味丰韵饱满醇厚,色泽橙黄而透明,口感酸甜爽口。
Using Xinjiang dried fig as raw materials, the fig vinegar was fermented. The fermentation technology was optimized by single factor exper- iments and response surface analysis experiments. The results indicated that the optimum conditions of fermentation technology of fig vinegar were as follows： initial alcohol content 8.0%vol, acetic bacteria inoculum 0.6% and fermentation temperature 30 ℃. Under this condition, total acid content of fig vinegar was 5.28 g/100 ml. The fig vinegar had mellow flavor, orange and transparent color, sweet and sour taste.
出处
《中国酿造》
CAS
北大核心
2015年第11期122-125,共4页
China Brewing
关键词
干制无花果
醋酸发酵
工艺优化
dried fig
acetic fermentation
process optimization
