粮油加工（电子版）
糧油加工（電子版）
량유가공（전자판）
Cereals and Oils Processing（Electronic Version）
2014年
9期
64-66,71
,共4页
苹果醋%混酿%酒精发酵%醋酸发酵
蘋果醋%混釀%酒精髮酵%醋痠髮酵
평과작%혼양%주정발효%작산발효
Apple vinegar%Blend fermentation%Alcoholic fermentation%Acetic acid fermentation
以苹果汁与大米糖化液为原辅料，酵母菌和醋酸菌作为发酵菌种。深入探讨了酒精发酵与醋酸发酵的工艺条件。结果表明：最佳条件为苹果汁与大米糖化液比例1∶1，调整糖浓度12%、酒精发酵7d、醋酸发酵6d、酒度7°、接种量10%、培养温度30℃及后熟1周。
以蘋果汁與大米糖化液為原輔料，酵母菌和醋痠菌作為髮酵菌種。深入探討瞭酒精髮酵與醋痠髮酵的工藝條件。結果錶明：最佳條件為蘋果汁與大米糖化液比例1∶1，調整糖濃度12%、酒精髮酵7d、醋痠髮酵6d、酒度7°、接種量10%、培養溫度30℃及後熟1週。
이평과즙여대미당화액위원보료，효모균화작산균작위발효균충。심입탐토료주정발효여작산발효적공예조건。결과표명：최가조건위평과즙여대미당화액비례1∶1，조정당농도12%、주정발효7d、작산발효6d、주도7°、접충량10%、배양온도30℃급후숙1주。
Using apple juice and grain saccarification liquid as raw material, process c conditions of alcoholic and acetic acid fermentation were discussed deeply with yeast and acetic acid bacteria as main zymogen. Optimal process con-ditions followed:ratio of apple juice and grain saccarification liquid was 1∶1, sugar concentration was 12%, alcoholic and acetic acid fermentation time were 7 and 6d, respectively, alcohol content was 7°, inoculum concentration was 10%, temperature was 30℃, and postripeness was 1 week.
