| 胡柚果醋的发酵工艺研究 |
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| 引用本文： | 杨颖,邢建荣,陆胜民,夏其乐,陈剑兵.胡柚果醋的发酵工艺研究[J].浙江农业学报,2011,23(3):0. |
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| 作者姓名： | 杨颖 邢建荣 陆胜民 夏其乐 陈剑兵 |
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| 作者单位： | 浙江省农业科学院 食品科学研究所,浙江 杭州310021 |
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| 基金项目： | 农业部现代产业体系岗位科学家项目 |
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| 摘 要： | 胡柚是浙江的特色杂柑,果实营养丰富,口感独特,极耐储藏,是非常适宜加工的柑桔品种。文章以出汁率适中的胡柚小果为原料,采用气相色谱测定发酵液中的酒精和醋酸含量,研究胡柚果醋的发酵工艺。确定以安琪酵母股份有限公司的葡萄酒酵母为菌种进行酒精发酵,其适宜温度为28℃,发酵时间为72 h。确定来源于自然发酵胡柚果醋的巴氏醋杆菌HY05为菌种,以浅层液体方式进行醋酸发酵,其适宜的液面深度为3 cm；适宜温度为30℃,时间为72 h；发酵液过滤,所得原果醋密封后置于20℃避光处陈酿25 d,过滤、灌装、封口后于70℃灭菌10 min,所得胡柚果醋特色风味突出。
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| 关 键 词： | 胡柚 果醋 发酵 工艺 |
Fermentation technology of Citrus paradisi vinegar |
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| YANG Ying,XING Jian-rong,LU Sheng-min,XIA Qi-le,CHEN Jian-bing.Fermentation technology of Citrus paradisi vinegar[J].Acta Agriculturae Zhejiangensis,2011,23(3):0. |
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| Authors: | YANG Ying XING Jian-rong LU Sheng-min XIA Qi-le CHEN Jian-bing |
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| Institution: | Institute of Food Science, Zhejiang Academy of Agriculture Sciences, Hangzhou 310021, China |
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| Abstract: | Citrus paradisi is a special citrus crossbreed in Zhejiang Province.The fruit is nutritious with unique taste and resistant storage,which is fit for processing.Fermentation technology of Citrus Paradisi vinegar was investigated.Small fruits with moderate juice ratio were selected as raw material,and alcohol and acetic acid contents were monitored by gas chromatography.Wine yeast from Angel Yeast Company and A.pasteurianus HY05 from naturally fermented Citrus Paradisi vinegar was applied in alcohol fermentat... |
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| Keywords: | Citrus paradisi fruit vinegar fermentation technology |
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