| 梨果醋酿造工艺研究 |
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| 引用本文： | 牛天声,刘凤珠.梨果醋酿造工艺研究[J].中国酿造,2004(10):36-36,38. |
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| 作者姓名： | 牛天声 刘凤珠 |
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| 作者单位： | 1. 河南化工研究所,郑州,450052
2. 郑州轻工业学院,河南,郑州,450002 |
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| 摘 要： | 以梨汁为原料经过酒精发酵和醋酸发酵工艺，制得了梨果醋。通过在梨汁中添加1．2％的果胶酶进行酶解处理，解决了梨汁中的果胶不利于发酵的问题。制得的果醋风味纯正，并具有水果的香味，是一种价值较高的营养保健型果醋。
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| 关 键 词： | 梨 果醋 发酵 果胶酶 |
| 文章编号： | 0254-5071(2004)10-0036-01 |
Study on brewing technology of pear vinegar |
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| NIU Tian-sheng,LIU Feng-zhu.Study on brewing technology of pear vinegar[J].China Brewing,2004(10):36-36,38. |
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| Authors: | NIU Tian-sheng LIU Feng-zhu |
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| Affiliation: | NIU Tian-sheng1,LIU Feng-zhu2 |
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| Abstract: | Pear vinegar was produced using pear juice as raw material after alcohol fermentation and acetic fermentation. Pear juice was treated by adding 1.2% pectinase and the problem caused by pectin in the juice was resolved. The fruit vinegar had a good flavor with fruit aroma and was a kind of health fruit vinegar. |
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| Keywords: | pear fruit vinegar fermentation pectinase |
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