| 苹果胡萝卜复合果醋加工工艺的研究 |
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| 引用本文： | 宋喜云. 苹果胡萝卜复合果醋加工工艺的研究[J]. 中国酿造, 2012, 31(3): 173-176 |
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| 作者姓名： | 宋喜云 |
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| 作者单位： | 潍坊职业学院,山东潍坊,261041 |
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| 摘 要： | 以苹果、胡萝卜为主要原料,研制出一种营养丰富、色泽美观的苹果胡萝卜复合果醋,对产品配方、生产工艺条件进行了初步的分析探讨。试验结果表明,胡萝卜苹果复合果醋发酵的最佳工艺条件为:加糖量为7%,苹果汁:胡萝卜汁的配比为7∶2,发酵温度30℃,发酵时间7d,可加工出品质优良的复合果醋。
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| 关 键 词： | 苹果 胡萝卜 复合果醋 加工工艺 |
Processing technology of compound vinegar of appple and carrot |
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| SONG Xiyun. Processing technology of compound vinegar of appple and carrot[J]. China Brewing, 2012, 31(3): 173-176 |
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| Authors: | SONG Xiyun |
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| Affiliation: | SONG Xiyun(Weifang Vocational College,Weifang 261041,China) |
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| Abstract: | Using apple and carrot as main materials,a new kind of compound vinegar was developed,which was abundant in nutrition and had a nice appearance.The formulations of product and technology conditions were investigated in the paper.The optimum technology conditions obtained by orthogonal test were as follows： sugar 7%,the ratio of apple juice to carrot juice 7∶ 2,fermentation temperature 30℃ and fermentation time 7d. |
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| Keywords: | apple carrot compound fruit vinegar processing technology |
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