摘要
苹果醋是以新鲜苹果为原料,经液体深层发酵而成的优质调味品。经过对酒精发酵和醋酸发酵的研究,得到苹果醋的最佳生产工艺。酒精发酵7d,酒精度达到5.06%(v/v)。醋酸发酵根据情况而异,分别采用静置发酵、摇床发酵和发酵罐发酵,最终总酸达6.40%。成品含有丰富的有机酸、氨基酸、维生素和矿物质,是一种集营养、保健于一体的时尚调味品。
Apple vinegar, a high-quality flavoring, was made using fresh apple as the raw material by submerged fermentation. The optimum process technique of apple vinegar was obtained through the research on alcohol fermentation and acetic fermentation. The alcohol content reached 6.40% after fermentation for 7d. The acetic fermentations were dealt with different fermentations, and the total acid reached 6.40%. The product was rich in organic acid, amino acid, vitamins and minerals, and is a fashionable flavoring that combined the nutrition and health function.
出处
《中国酿造》
CAS
北大核心
2005年第1期50-52,共3页
China Brewing
关键词
酒精发酵
醋酸发酵
苹果醋
alcohol fermentation
acetic fermentation
apple vinegar
