摘要
果醋现已成为一种时尚,健康的饮料,本课题从实际出发,以苹果为原料经过榨汁等处理后接入酵母菌、醋酸杆菌发酵制成果醋。主要研究优质果醋酿造的方法,工艺的选择,现以酿造优质苹果醋目标,分析生产过程中的主要技术参数,从而达到优化工艺的目的。
Fruit vinegar has now become a trend, health drinks, the subject of proceeding from reality, apple juice as raw material after processing, such as access after the yeast, fruit vinegar made from fermented bacilli acetate. Major research quality vinegar brewing methods, processes and improvement of it＇ s flavor is apple vinegar to brewing quality objectives, analysis of the production process in the main technical parameters, to achieve the purpose of optimizing process.
出处
《价值工程》
2010年第35期313-314,共2页
Value Engineering
关键词
果醋
发酵
fermentation of organic acids flavor vinegar
fermentation
