袁鹰,常雅宁,丁庆豹,聂嘉睿

• 1:华东理工大学

摘要(Abstract)：

以蜂蜜为原料,经过固定化酵母和醋酸杆菌两步发酵得到蜂蜜醋。固定化酵母发酵生产酒精时,发酵批次最多可达15次。调整酒精度为4.0%时,向原料中添加0.25%酵母膏(YE+),接种量为2%时,经醋酸杆菌发酵72h乙酸量可达1.9g/dL,相同条件下酵母膏未添加组(YE-)增加接种量至40%时,乙酸量增加至2.2g/dL。利用智舌对发酵的蜂蜜醋进行辨识,发现蜂蜜醋与进口果醋在滋味等多个方面具有很高的相似性,因此本实验发酵所得蜂蜜醋总体口味可归于进口果醋一类。

关键词(KeyWords)： 蜂蜜;蜂蜜酒;蜂蜜醋;电子舌

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 袁鹰,常雅宁,丁庆豹,聂嘉睿

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