机构地区: 陕西师范大学食品工程与营养科学学院
出 处: 《中国调味品》 2011年第7期61-64,共4页
摘 要: 文章在前人研究用表面静止法发酵酿制枣醋的基础上,进一步研究探讨了四个单因素对其醋酸发酵产酸含量的影响,得出结论:醋酸发酵温度为35℃,添加含量为6.67%酸度为2.4 g/dL的猕猴桃醪液,膜面积与醪液体积比为0.2 cm2/mL,调整进入醋酸发酵时酒精度至9%,同时通过正交试验对其进行优化设计,得出最优组合。 On the basis of previous studies,the author study jujube vinegar fermented by static fermentation,the four single factors on the impact of acetic acid fermentation showed that,keep acetic acid fermentation temperature reached 35 ℃,add 2.4 g/dL kiwi mash with the acidity levels of 6.67%,the ratio of mash membrane area and volume is 0.2 cm2/mL,and alcohol access to 9% on the period of acetic acid fermentation,through orthogonal test to optimize design and got the best conclusion.