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投稿时间：2015-01-21
投稿时间：2015-01-21
中文摘要: 以凉薯块茎为原料，采用半固态发酵法，研究了凉薯果醋生产的酒精发酵、醋酸发酵的优化工艺技术参数，结 果表明：酒精发酵的温度为 26℃，发酵果浆调整到可溶性固形物为 12.5%、酸度 0.3%， 最佳酒精发酵时间 5 d～6 d；醋酸发酵 温度 33 ℃、最佳发酵时间为 7 d～8 d 左右， 酿制出色泽淡黄、风味柔和协调的凉薯果醋，果醋浓度达到 5.35 g/100 mL。
Abstract:The brewing technology of jicama fruit vinegar was studied by using jicama fruit puree as raw materi－ al from alcohol fermentation to acetic fermentation. The optimal fermentation conditions were obtained as： The temperature of alcohol fermentation was 26 ℃， the initial contents of sugar and acid were 12.5 % and 0.3 %， fermentation period was 5 d-6 d； the best temperature and period of acetic fermentation were 33 ℃ and 7 d-8 d. By applying the technology， quality jicama vinegar can be produced with special favorable taste and yellowish color， and acetic acid concentration reached of 5.35 g/100 mL.
keywords: jicama fruit vinegar fermentation technology
文章编号：201609032 中图分类号： 文献标志码：A
基金项目:
| Author Name | Affiliation |
| LI Zi-qiang | Yunnan Vocational and Technical College of Agriculture， Kunming 650031， Yunnan， China |
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