农产品加工·学刊（中）
農產品加工·學刊（中）
농산품가공·학간（중）
AEM RODUCTS ROCESSING
2014年
2期
26-27,29
,共3页
刺玫果%发酵%果醋
刺玫果%髮酵%果醋
자매과%발효%과작
rosa fruit%fermentation%vinegar
以刺玫果为原料加工发酵果醋，通过改善工艺条件与发酵方法来提高果醋的营养与风味。通过正交试验结果表明，刺玫果果醋醋酸发酵的最佳工艺参数为醋酸菌接种量8%，初始酒精度7%，发酵温度30℃，装液量30%。
以刺玫果為原料加工髮酵果醋，通過改善工藝條件與髮酵方法來提高果醋的營養與風味。通過正交試驗結果錶明，刺玫果果醋醋痠髮酵的最佳工藝參數為醋痠菌接種量8%，初始酒精度7%，髮酵溫度30℃，裝液量30%。
이자매과위원료가공발효과작，통과개선공예조건여발효방법래제고과작적영양여풍미。통과정교시험결과표명，자매과과작작산발효적최가공예삼수위작산균접충량8%，초시주정도7%，발효온도30℃，장액량30%。
Taking rosa fruit as raw materials for producing fermentation vinegar, the nutrition and flavor of vinegar are improved by improving the fermentation process conditions and methods. By orthogonal experiment, results show that the best process parameters of rosa fruit vinegar acetic acid fermentation are as follows: acetic acid bacteria inoculum 8%, alcohol concentration of 7%, fermentation temperature 30℃, and liquid measure 30%.
