摘要
研究了以南丰蜜桔为原料,经酒精发酵和醋酸发酵生产南丰蜜桔果醋的工艺条件。试验结果表明:醋酸发酵最佳条件为温度33～35℃,酒精浓度6%,接种量8%,起始pH5.5。
This paper has mainly studied the vinegar production conditions with NanFeng orange as material by alcohol fermentation and acetic acid fermentation.The experiment showed that the optimum conditions were 33～35℃,6%of alcohol concentration,8%of inoculation,initial pH5.5.
出处
《食品科技》
CAS
北大核心
2003年第1期56-57,共2页
Food Science and Technology
关键词
南丰蜜桔
醋酸发酵
工艺条件
果醋
Nengfeng orange
acetic acid fermentation
processing condition
