| 番茄醋发酵工艺研究 |
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| 引用本文： | 宋照军,赵良,李超.番茄醋发酵工艺研究[J].食品与机械,2002(6):37-38. |
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| 作者姓名： | 宋照军 赵良 李超 |
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| 作者单位： | 河南职业技术师范学院 453003 新乡市 |
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| 摘 要： | 对以番茄为主要原料，通过酒精发酵和醋酸发酵生产番茄醋的工艺进行了研究。先对番茄原料进行固液混合酒精发酵，然后固液自动分离，分别进行醋酸发酵，整个生产过程只需一套设备。另外确定了最适发酵温度及接种量。
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| 关 键 词： | 番茄醋 酒精发酵 醋酸发酵 发酵工艺 果醋 |
| 修稿时间： | 2002年9月25日 |
Study on fermentation technics of tomato vinegar |
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| Song ZhaojunZhao LiangLi Chao.Study on fermentation technics of tomato vinegar[J].Food and Machinery,2002(6):37-38. |
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| Authors: | Song ZhaojunZhao LiangLi Chao |
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| Affiliation: | Song ZhaojunZhao LiangLi Chao |
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| Abstract: | Using tomato as main material,the fermentation technics of tomato vinegar through alcoholic fermentation and acetic acid fermentation were studied.Since tomato had a lot of juice,a special fermentation pool and producing technics were adoped.At first solid and liquid alcoholic fermentation were processed together and the liquid was separated from the solid and acetic fermentation was processed alone.On the side the optimum fermentation temperature and inoculating amount were confirmed. |
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| Keywords: | Tomato vinegar Alcoholic fermentation Acetic acid fermentation Fermentation technics |
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