摘要
实验采用市面常用的泡菜坛子进行简单的粗加工,获取科学的整个加工过程技术工艺参数,对原料处理、酒精发酵、醋酸发酵、澄清等关键环节,通过测定酒精、醋酸、Vc、可溶性固形物、感官等指标,确定最佳处理方案。所得成品要求达到刺梨风味浓郁、酸甜适度、清亮透明、无沉淀。
The experimental use of the market commonly used pickle jar, access to the entire scientific process technology parameters of the raw materials processing, alcohol fermentation, acetic acid fermentation, clarification, and other key link, through the determination of alcohol, acetic acid, Vc, soluble solids, sensory, and other indicators to determine the best treatment options. Request from the finished product to Rosa roburghii Tratt is rich flavor, the balance of sweet and acid, bright transparent, no precipitation.
出处
《中国调味品》
CAS
北大核心
2009年第6期56-59,共4页
China Condiment
基金
贵州大学研究生创新基金(2009014)
关键词
刺梨
酒精发酵
醋酸发酵
澄清
Rosa roxburghii Tratt
alcohol fermentation
acetic acid fermentation
clarify
