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| 不同品种苹果液态酿醛适应性 | |
| 引用本文： | 陈义伦,陈伟,施安辉,束怀瑞. 不同品种苹果液态酿醛适应性[J]. 中国调味品, 2001, 0(12): 12-14 |
| 作者姓名： | 陈义伦 陈伟 施安辉 束怀瑞 |
| 作者单位： | 1. 山东农业大学食品学院, 2. 山东大学微生物系, 3. 山东农业大学园艺学院, |
| 基金项目： | 科技部重点攻关项目,苹果加工技术研究(代号:2000-5-6) |
| 摘 要： | 试验以五种苹果汁为原料,采用液态发酵法酿醋,分析了五个试样醋酸发酵前后的主要理化指标及色泽变化,结果认为以国光、陆奥、金帅为原料可酿出具有苹果风味及色泽特征的果醋,国光最有利于良好酸味及色泽品质的形成,富士及浓缩汁不适于良好色泽果醋的酿造。 |
| 关 键 词： | 苹果品种 液态醋酸发酵 果醋质量 |
| 文章编号： | 1000-9973(2001)12-0012-03 |
| 修稿时间： | 2001-04-19 |
Adaptability of different breed apple liquid brewing vinegar |
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| Chen Yilun,Chen Wei,Shi Anhui,et al. Adaptability of different breed apple liquid brewing vinegar[J]. China Condiment, 2001, 0(12): 12-14 | |
| Authors: | Chen Yilun Chen Wei Shi Anhui et al |
| Abstract: | This article analyzes the changes of physical an chemical compositions and color during liquid acetic fermentation in five apple vinegars of different varieties.The result shows that varieties of "Mustsu","Golden Delicious"and "Ralls"is suitable for prouducing good apple vinegars,especially in flavor and color,"Ralls" is most suited to good tart flavor and color,but"Fu ji"and "concentrated apple juice"don't appropriate to form good color vinegar. |
| Keywords: | apple variety liquid acetic acid fermentation fruit vinegar quality |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |