作者：安玉红,任廷远,阚建全
作者单位：西南大学食品学院,中国农业科学院柑桔研究所
摘要：研究以酿造木瓜果酒为原料,接种AS1.41醋酸菌,酿造木瓜果醋的工艺条件。试验结果表明,其最佳工艺条件为初始酒度6%vol,初始pH为4,AS1.41醋酸菌活化液的接种量为17.5%,发酵温度为31℃,装液量为20%,转速为200r/min。发酵4d后所得木瓜果醋的醋酸含量为(6.557±0.06)g/100mL。
关键词：木瓜,发酵,醋酸发酵
Title: Fermentation technology of Chaenomeles sinensis fruit vinegar
Authors: AN Yu-hong, REN Ting-yuan, KAN Jian-quan
Abstract: Using Chaenomeles sinensis as raw material, fermentation technology of fruit vinegar was studied. Strain AS 1.41 acetic acid bacteria was used in fermentation. The result showed that the optimum technological conditions were: initial concentration of alcohol 6%, pH 4, inoculum of activated AS 1.41 17.5%, optimum temperature 31℃, volume of liquid in vessels 20%, and shaking speed 200 rpm. After 4 d fermentaion, the acetic acid concentration of Chaenomeles sinensis fruit vinegar is up to 6.557±0.06 g/100 ml.
文献注录：安玉红,任廷远,阚建全. 木瓜果醋发酵工艺的研究 [J]. 中国酿造. 2010, 03: 171-175.
报/刊名：《中国酿造》，发表于2010 / 第 03 期。
文献类型： [J]
页码：第 171-175 页 / 共5 页