摘要
以新鲜楮桃和番茄为主要原料,通过酒精发酵和醋酸发酵,生产出楮桃和番茄复合型果醋。并对楮桃和番茄的复合型果醋的生产工艺和工艺参数进行了研究,最终确定该果醋的最佳模酸发酵条件为:发酵温度34℃,接种量10%,酒精含量7%vol。在此最佳条件下,醋酸含量为4.5g/100mL。
Compound fruit vinegar was produced using fresh papermulberry peach and tomato as main material.The optimal acetic fermentation conditions were obtained by orthogonal experiment as follows： fermentation temperature 34℃,inoculum 10% and alcohol content 7%vol.Under these conditions,the content of acetic acid reached 4.5g/100mL.
出处
《中国酿造》
CAS
北大核心
2011年第4期173-175,共3页
China Brewing
基金
贵州省科技厅农业攻关项目(黔科合NY字[2009]3059)
关键词
楮桃
番茄
复合型果醋
发酵条件
papermulberry peach
tomato
compound fruit vinegar
fermentation conditions
