| 苹果渣发酵制醋最佳工艺条件的研究 |
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| 引用本文： | 赵江,程彦伟. 苹果渣发酵制醋最佳工艺条件的研究[J]. 河南工业大学学报(自然科学版), 2006, 27(2): 51-54 |
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| 作者姓名： | 赵江 程彦伟 |
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| 作者单位： | 1. 河南工业大学,生物工程学院,河南,郑州,450052
2. 洛阳师范学院,生命科学系,河南,洛阳,471022 |
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| 摘 要： | 对苹果果汁厂产生的苹果渣进行了发酵制备苹果醋的主要工艺条件研究.结果表明:调整糖浓度为12%;加糖方式为分批加入;辅料加入量为果渣的1.5倍及发酵时间为10 d的条件下,可得到较高的苹果醋生成率和较低的残糖量.
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| 关 键 词： | 苹果渣 苹果醋 发酵 |
| 文章编号： | 1673-2383(2006)02-0051-03 |
| 修稿时间： | 2005-11-30 |
STUDY ON THE OPTIMAL FERMENTATION CONDITIONS OF THE VINEGAR PRODUCING WITH APPLE POMACE |
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| ZHAO Jiang,CHENG Yan-wei. STUDY ON THE OPTIMAL FERMENTATION CONDITIONS OF THE VINEGAR PRODUCING WITH APPLE POMACE[J]. Journal of Henan University of Technology Natural Science Edition, 2006, 27(2): 51-54 |
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| Authors: | ZHAO Jiang CHENG Yan-wei |
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| Abstract: | The main fermentation conditions of apple vinegar produced with apple pomace in the apple juice factory were studied.The optimum conditions were as follows:sugar concentration 12%,adding sugar in batches,accessorial stuff weight 1.5 times apple pomace,fermentation time 10d,Under the optimum conditions the higher productivity of the apple vinegar and the lower remnant sugar could be obtained. |
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| Keywords: | apple pomace apple vinegar fermentation |
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