摘要
通过试验,确定了山楂原汁的浸泡工艺技术条件和参数;两步发酵法生产和试验的工艺和生产设备,以及规格型号的选择;通过引入对原汁的降酸技术,使成品饮料的浓度相应增加,从而勾兑出色、香、味俱佳的山楂果醋饮料。
Through the experiment, determined the hawthorn original soaking technology of technical condition and parameters; two-step fermentation production and testing process and production equipment, and choice of specifications; through the introduction of deacidification, made the strength of the finished beverege increase accordingly, thus blending good, sweet, flavour and tasty hawthorn fruit vinegar beverage.
出处
《中国调味品》
CAS
北大核心
2012年第11期75-80,共6页
China Condiment
关键词
山楂
果醋
两步液态发酵
降酸处理
通风量
hawthorn
fruit vinegar
two-step liquid fermentation
deacidification
ventilation rate
