作　　者： ; ; ;

机构地区： 华南热带农业大学工学院食品科学与工程系

出　　处： 《食品科技》 2005年第1期29-31,共3页

摘　　要： 对芒果果醋发酵条件进行了研究.结果表明:芒果经预处理后,采用在37℃条件下、1:15的复水比、含糖量8%的水溶液活化20min后接种进行酒精发酵,酒精发酵的发酵温度30℃、时间48～60h.再经醋酸发酵,发酵温度为30℃、时间72h.可制得的芒果果醋醋酸质量分数5%～7%,Vc含量≥30mg/L.可溶性固形物质量分数3.0%.同时经比较研究认为采用通气搅拌可提高总酸的质量分数(相对静置发酵),通气搅拌和分割加醪取醋可缩短发酵时间,提高转化率. Fermentation of mango fruit vinegar was studied, Its result showed that the pre-handled mango, under the 37℃, adopt 1:15 of reply the water compare, containing the sugar measures to 8% aqueous solution to activate the 20 minutes inoculates behind the proceeding alcohol ferment, the alcohol ferments of ferment the temperature 30℃, time 48～60 hours. and it was fermented by acetic acid again, its ferment temperature as, 30℃, time is 72 hours. and the mango fruit vinegar was full of acetic acid quantity score 5%～7%, Vc≥30mg/L, dissolubility 3.0%. At the same time, the adoption of ventilates the agitation could increase total and sour quantity score, ventilate the agitation with partition to add the fermenting take the vinegar could shorten to ferment time, and the exaltation converted the rate.

关 键 词： 芒果果醋 酒精发酵 醋酸发酵

领　　域： [轻工技术与工程] [轻工技术与工程]