| 桔皮醋酸发酵饮料工艺条件及配方的研究 |
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| 引用本文： | 褚维元. 桔皮醋酸发酵饮料工艺条件及配方的研究[J]. 食品科学, 2002, 23(10): 70-72 |
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| 作者姓名： | 褚维元 |
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| 作者单位： | 江西宜春学院生物工程系 |
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| 摘 要： | 以桔皮为主要原料,发酵制成桔皮醋饮料,采用正交试验确定了酒精发酵,醋酸发酵的适宜工艺条件和桔皮醋饮料最佳配方。
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| 关 键 词： | 桔皮 酒精发酵 醋酸发酵 醋饮料 正交试验 |
Technology Study on Optimum Conditions and Formula for Making Orange Peel Sour Beverage |
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| Chu Weiyuan. Technology Study on Optimum Conditions and Formula for Making Orange Peel Sour Beverage[J]. Food Science, 2002, 23(10): 70-72 |
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| Authors: | Chu Weiyuan |
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| Affiliation: | Chu Weiyuan |
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| Abstract: | The orange peel sour beverage was brewed by fermentation of the orange peel. The optimum technological conditions for both alcohol and acetic acid fermentation and for the suitable formula of the beverage were determined through orthogonal experiments. |
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| Keywords: | Orange peel Alcohol fermentation Acetic acid fermentation Fermented vineger beverage Orthogonal experiment |
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