| 猕猴桃发酵果醋研制 |
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| 引用本文： | 贺小贤,刘爱香,徐争珍,王小海.猕猴桃发酵果醋研制[J].食品工业,2003(5). |
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| 作者姓名： | 贺小贤 刘爱香 徐争珍 王小海 |
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| 作者单位： | 陕西科技大学，陕西科技大学，陕西科技大学，陕西科技大学 咸阳 712081，咸阳 712081，咸阳 712081，咸阳 712081 |
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| 摘 要： | 研究了以猕猴桃为原料液态发酵法生产猕猴桃果醋的工艺条件。实验确定了酒精发酵的最佳工艺条件、醋酸发酵的最佳工艺条件。制品既能直接作为调味品,又能调配成果醋饮料。
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| 关 键 词： | 猕猴桃 发酵 果醋 |
Research on brewing fruit vinegar of kiwi fruit |
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| He Xiao-xian et. al..Research on brewing fruit vinegar of kiwi fruit[J].The Food Industry,2003(5). |
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| Authors: | He Xiao-xian et al |
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| Affiliation: | He Xiao-xian et. al. |
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| Abstract: | Using kiwifruit as raw material , the processing of fruit vinegar by liquid fermentation was studied in detail, from experiment, the optimal alcohol fermentation condition and best acetic acid fermentation were investigated . Fruit vinegar prepared was a condiment as well as material to prepare fruit vinegar drink. |
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| Keywords: | kiwifruit fermentation fruit vinegar |
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