[1]孙一帆,梁新红*,高莹莹,等.A.pasteurianus SP001酿造葡萄醋的工艺优化[J].中国调味品,2018,(7):63-67.[doi:10.3969/j.issn.1000-9973.2018.07.013]
 SUN Yi-fan,LIANG Xin-hong*,GAO Ying-ying,et al.Optimization of Fermentation Technology f Grape Vinegar with A. pasteurianus SP001[J].CHINA CONDIMENT,2018,(7):63-67.[doi:10.3969/j.issn.1000-9973.2018.07.013]
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A.pasteurianus SP001酿造葡萄醋的工艺优化()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2018年7期
页码:
63-67
栏目:
出版日期:
2018-07-01

文章信息/Info

Title:
Optimization of Fermentation Technology f Grape Vinegar with A. pasteurianus SP001
文章编号:
1000-9973(2018)07-0063-05
作者:
孙一帆梁新红*高莹莹 夏梦玉
(河南科技学院 食品学院,河南 新乡 453003)
Author(s):
SUN Yi-fanLIANG Xin-hong* GAO Ying-yingXIA Meng-yu
(School of Food ScienceHenan Insitute of Science and Technology, Xinxiang 453003,China)
关键词:
葡萄醋液态发酵醋酸含量
Keywords:
grape vinegarliquid state fermentation acetic acid content
分类号:
TS264.22
DOI:
10.3969/j.issn.1000-9973.2018.07.013
文献标志码:
A
摘要:
以葡萄酒为原料,研究醋酸菌A.asteurianus SP001液态发酵法酿造葡萄醋工艺。以葡萄酒为原料,通过单因素控制发酵条件,对醋酸菌发酵醋酸动态变化进行研究,探索胁迫条件对醋酸生成的影响。研究结果表明最佳参数为发酵温度30 ℃,发酵酒精度为6%(V/V),起始酸度2~3°,残糖含量低于15 g/L。研究为葡萄醋工业化生产条件控制提供理论及实践意义。
Abstract:
Using wine as raw material, through single factor control of fermentation conditions, the dynamic changes of acetic acid fermentation by acetic acid bacteria are studied to explore the effect of stress conditions on acetic acid production.The results show that the optimal parameters are fermentation temperature of 30 °C, fermentation alcohol content of 6% (V/V), initial acidity of 2~3 °, residual sugar content is less than 15 g/L.The research provides theoretical and practical significance for the control of industrial vinegar production conditions

参考文献/References:

[1]Gul S,Rashid,Rabbani R,et al.Antidepressant activity of grape vinegar: an in vivo investigation in mice[J].Adv. Biomed. Pharma,2016.
[2]Bounihi A,Bitam A,Bouazza A,et al. Fruit vinegars attenuate cardiac injury via anti-inflammatory and anti-adiposity actions in high-fat diet-induced obese rats[J].Pharmaceutical Biology,2016:1.
[3]Ren M,Wang X,Tian C,et al.Characterization of organic acids and phenolic compounds of cereal vinegars and fruit vinegars in China[J].Journal of Food Processing & Preservation, 2016.
[4]Woo S M,Yeo S H,Kwon J H,et al.Quality characteristics of high-acidity vinegar prepared with grape juice[J].The Korean Society of Food Preseration,2015(1).

备注/Memo

备注/Memo:
作者简介:孙一帆(1989-),女,助教,硕士,研究方向:发酵食品酿造和安全控制
更新日期/Last Update: 2018-08-08