粮油食品科技2012，Vol.20Issue(5)：52-55,4.
芦荟糯米保健醋的研制
Study on aloe glutinous rice vinegar
摘要
Abstract
The aloe glutinous rice vinegar was prepared with aloe juice, glutinous rice, dry yeast and acetic acid bacteria. The ferment technique was studied by mono -factor experiment and ortbogonal experiment. The optimal combination was yeast inoculation amount 1.0% （ V/V）, ratio of rice to aloe juice 3： 2（ g/mL）, added water amount was 1.5 times of aloe and glutinous rice, temperature 28 ℃. The optimal acetic acid fermentation was fermentation at 30 ℃ for 96 h with an acetic acid bacteria inoculation amount of 4% （V/V） and 10% alcohol （V/V）. The concentration of the health vinegar with aloe and glutinous rice was 6.48 g/100 mL with unique flavor and taste pure.关键词
芦荟/糯米/芦荟糯米醋/酒精发酵/醋酸发酵Key words
aloe/glutinous rice/aloe and glutinous rice vinegar/alcoholic fermentation/acetic fermentation分类
轻工纺织引用本文复制引用
陈军,赵晓燕,李亚玲..芦荟糯米保健醋的研制[J].粮油食品科技,2012,20(5):52-55,4.基金项目
山东省科技发展计划 （）
山东省优秀中青年科学家科研奖励基金 （）
