安徽农业科学2009，Vol.37Issue(32)：16126-16127,2.
黑果枸杞果醋发酵工艺研究
Study on Fermentation Technology of Lycium ruthenicum Murr. Vinegar
陈海魁 1刘雅琴1
作者信息
- 1. 北方民族大学生物科学与工程学院,宁夏银川,750021
- 折叠
摘要
Abstract
[Objective]The study aimed to dicuss fermentation technology parameters of Lycium ruthenicum Murr.vinegar.[Method] Alcohol fermentation and acetic fermentation technology were studied using ofrthogonal test, and the best condition were confirmed. [Result] The study showed that the optimal fermentation technology of alcohol fermentation was sugar concentration of 15%,yeast inoculum of 0.1%,fermentation temperature of 30 ℃.The optimal fermentation technology of acetic fermentation was alcohol content of 10%,fermentation temperature of 30 ℃,shaker speed of 150 r/min. [Conclusion] The fruit vinegar had a good flavor with fruit aroma and was a kind of healthy fruit vinegar.关键词
黑果枸杞/果醋/酒精发酵/果醋发酵Key words
Lycium ruthenicum Murr./ Fruit vinegar/ Alcohol fermentatio/ Acetic fermentation分类
轻工纺织引用本文复制引用
陈海魁,刘雅琴..黑果枸杞果醋发酵工艺研究[J].安徽农业科学,2009,37(32):16126-16127,2.
