2010•Science and Technology of Food IndustryRequires access
Study on the fermentation technology of litchi health vinegar
Lixin Luo
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Abstract
The complete fermentation technology of litchi health vinegar in liquid-state was studied in this paper. The optimal parameter of alcohol fermentation was gotten at 30℃ for 6d with inoculum 5% and SO2 addition amount 40mg/L,and the optimal parameter of acetic fermentation was obtain at 33℃ for 7d,inoculum of acetobacter 5% and churn rate 80r/min through the orthogonal experiment. Fermented in a 10L scale under the optimal condition,the final product with better quality was produced.