摘要
以柑桔全果为主要原料,经发酵制成柑桔保健果醋,对酒精发酵、醋酸液体深层发酵的适宜工艺条件进行了探讨。
The health vinegar of orange was brewed by fermentation of whole orange juice. The optimal technological condition for alcohol and liquid submerged fermentation were discussed in detail.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第8期53-54,共2页
Science and Technology of Food Industry
关键词
柑桔保健果醋
酒精发酵
液体深层发酵
工艺条件
orange vinegar alcohol fermentation liquid submerged fermentation technological condition
