| 液态深层发酵苹果醋的研制试验 |
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| 引用本文： | 黄亚东,董明盛. 液态深层发酵苹果醋的研制试验[J]. 中国酿造, 2004, 0(9): 33-35 |
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| 作者姓名： | 黄亚东 董明盛 |
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| 作者单位： | 1. 江苏食品职业技术学院生物工程系,江苏,淮安,223001
2. 南京农业大学食品科技学院,江苏,南京,210095 |
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| 摘 要： | 苹果醋是以新鲜苹果、黑醋栗等为主要原料,经破碎、压榨、酒精发酵、醋酸发酵、勾兑调配、超高压处理而成的一种营养丰富的功能性果醋。该文介绍了苹果醋的生产工艺流程、操作要点及有关注意事项。
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| 关 键 词： | 苹果 深层发酵 超高压处理 果醋 |
| 文章编号： | 0254-5071(2004)09-0033-03 |
| 修稿时间： | 2004-03-17 |
Experimental research on apple vinegar by submerged fermentation |
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| HUANG Ya-dong,DONG Ming-sheng. Experimental research on apple vinegar by submerged fermentation[J]. China Brewing, 2004, 0(9): 33-35 |
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| Authors: | HUANG Ya-dong DONG Ming-sheng |
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| Abstract: | Apple vinegar is made from fresh apple and black gooseberry. It is a kind of nutritious functional fruit vinegar produced through processes of crushing, pressing, alcoholic fermentation, acetic fermentation, blending, and EPT. The production processing of apple vinegar, operation points and relevant attentions were introduced in this paper. |
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| Keywords: | apple submerged fermentation EPT fruit vinegar |
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