食品工业科技2012，Vol.33Issue(24)：311-314,4.
固定化醋酸菌发酵人参醋饮料加工工艺优化
Optimization of immobilization of acetic acid bacteria for ginseng vinegar drinks
摘要
Abstract
After studying the alcohol fermentation,acetic fermentation by immobilized acetobacter,clarification, and blending to ginseng vinegar drinks with ginseng. The result showed that..when 3g of sawdust and 20mL of adsorption vinegar mother were added in 100mL ginseng alcohol and the fermentation temperature was 28℃, the fermentation was fastest,and the immobilized acetobacter could be recycled. The gelatin-tannin clarify showed the better effect,the transmittance was 87.8% with the 0.02‰ content of vinegar. The best formula conditions for ginseng vinegar drinks was that ginseng original vinegar 7% ,jujube juice concentrate 1% ,total acid 0.37% ,total sugar 12% and the product was amber with characteristic flavor of ginseng and vinegar and the score was 90.关键词
固定化发酵/人参醋/饮料/工艺优化Key words
Immobilized fermentation/ginseng vinegar/drinks/technology optimization分类
轻工纺织引用本文复制引用
徐璐,文连奎..固定化醋酸菌发酵人参醋饮料加工工艺优化[J].食品工业科技,2012,33(24):311-314,4.基金项目
基金项目：吉林省科技发展计划基金项目（20100925）. （）
