| 苹果醋饮生产工艺的研究 |
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| 引用本文： | 闫小燕,杨平平,王燕.苹果醋饮生产工艺的研究[J].饮料工业,2009,12(7):25-27. |
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| 作者姓名： | 闫小燕 杨平平 王燕 |
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| 作者单位： | 山东轻工业学院食品与生物工程学院,山东济南,250353 |
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| 摘 要： | 利用优质苹果为原料,通过液态发酵,再经酒精发酵和醋酸发酵,得到酸味柔和、新鲜爽口的苹果醋.研究了初始酒精浓度、接种量、发酵时间对醋酸发酵过程的影响,确定了醋酸发酵的最佳工艺条件,即:初始酒精度7%、接种量10%、发酵时间120h.
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| 关 键 词： | 苹果醋 酒精发酵 醋酸发酵 |
Study on processing technology of apple vinegar drink |
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| YAN Xiao-yan,YANG Ping-ping,WANG Yan.Study on processing technology of apple vinegar drink[J].Beverage Industry,2009,12(7):25-27. |
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| Authors: | YAN Xiao-yan YANG Ping-ping WANG Yan |
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| Affiliation: | College of Food Science and Bioengineering;Shandong Institute of Light Industry;Jinan 250353;Shandong;China |
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| Abstract: | High-quality apple was subjected to liquid fermentation,alcoholic fermentation and acetic fermentation to give an apple vinegar drink with smooth sourness and refreshing taste. The influences of initial alcohol concentration,inoculum and fermentation time on acetic fermentation were studied,and the optimal conditions for acetic fermentation were determined as initial alcohol concentration 7%,inoculum 10% and fermentation time 120 h. |
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| Keywords: | apple vinegar alcoholic fermentation acetic fermentation |
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