期刊论文

Development of schisandra fruit vinegar

中文

中国酿造

0254-5071

2007

5

78-80

10.3969/j.issn.0254-5071.2007.05.023

本校为第一机构

以分离筛选的醋酸菌HAc-5为发酵菌种,发酵五味子干酒制备成五味子果醋.醋酸发酵于163h时达到峰值,总酸度为10.363 g/100mL,醋酸的转化率为98.11%.制备成的五味子果醋色泽黄而微红,半透明,酸味醇厚丰满,微涩,具有五味子独特的药味香气,并可开发成具有保健功能性的果醋饮品.

A selected acetic bacterium HAc-5 was used to convert schisandra wine into fruit vinegar. After 163 hours fermentation, the total acidity and the acetic acid conversion rate reached 10.363 g/100 ml and 98.11%, respectively. The fruit vinegar was yellow, reddish and semitransparent, with light acerbity and particular pharmaceutical aroma of schisandra, so it can be developed into ...