[1]万亚飞,徐 文,朱卓然,等.杏子果醋制作条件的优化[J].医学信息,2020,33(11):191-192.[doi:10.3969/j.issn.1006-1959.2020.11.063]
　WAN Ya-fei,XU Wen,ZHU Zhuo-ran,et al.Optimization of Production Conditions of Apricot Fruit Vinegar[J].Medical Information,2020,33(11):191-192.[doi:10.3969/j.issn.1006-1959.2020.11.063]
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杏子果醋制作条件的优化()
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医学信息[ISSN:1006-1959/CN:61-1278/R]

卷:
33卷
期数:
2020年11期
页码:
191-192
栏目:
出版日期:
2020-06-01

文章信息/Info

Title:
Optimization of Production Conditions of Apricot Fruit Vinegar
文章编号:
1006-1959（2020）11-0191-02
作者:
万亚飞; 徐 文; 朱卓然; 等
（西安医学院临床医学院1，基础医学部病原教研室2，陕西 西安 710021）
Author(s):
WAN Ya-fei; XU Wen; ZHU Zhuo-ran; et al
(Department of Basic Medicine1,Department of Pathogens2,Xi’an Medical College,Xi’an 710021,Shaanxi,China)
关键词:
杏子; 果醋; 醋酸菌
Keywords:
Apricot; Fruit vinegar; Acetic acid bacteria
分类号:
TS275. 4
DOI:
10.3969/j.issn.1006-1959.2020.11.063
文献标志码:
B
摘要:
目的 探讨杏子果醋发酵制作的最佳条件。方法 以杏子为原料，采用液态发酵，经酒精发酵和醋酸发酵制作杏子果醋，并对发酵条件进行优化。结果 杏子果醋的醋酸发酵最佳条件为酵母菌接种量10%、温度30 C°与pH3.5此条件下制得的杏子果醋酸度较佳。结论 控制好酵母菌接种量、温度与初始pH更利于提高杏子果醋的酸度与综合品质。
Abstract:
Objective To explore the best conditions for the production of apricot fruit vinegar by fermentation.Methods Using apricot as raw material, liquid fermentation, alcohol fermentation and acetic acid fermentation were used to produce apricot vinegar, and the fermentation conditions were optimized.Results The optimal conditions for acetic acid fermentation of apricot fruit vinegar were that the inoculum amount of yeast was 10%, the temperature was 30 C° and the pH was 3.5.Conclusion Controlling the amount of yeast inoculation, temperature and initial pH is more conducive to improving the acidity and comprehensive quality of apricot vinegar.

参考文献/References:

[1]曹雪丹,方修贵,赵凯.椪柑果醋液态发酵工艺及香气成分的GC-MS分析[J].中国食品学报,2015,15(5):28-30.[2]韩瑨烜,程卫东,田洪磊,等.混合发酵法制备高酸海棠果果醋的工艺研究[J].食品工业,2015(8):45-50.[3]陈丽娜,符丽丽,罗志辉,等.龙眼果醋发酵工艺研究[J].现代食品,2018(9):170-175．[4]李文,王陶等.紫薯黄冠梨复合果醋醋酸发酵工艺研究[J].食品工业,2018,39(3):148-152．[5]杨功民,张春燕,张敏.高乳酸食醋酿造技术研究进展[J].中国酿造,2016(9):1-4.

更新日期/Last Update: 1900-01-01