| 速酿塔液态发酵苹果醋的研究 |
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| 引用本文： | 耿伟,李宏梁,马雅鸽. 速酿塔液态发酵苹果醋的研究[J]. 现代食品科技, 2006, 22(4): 104-106 |
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| 作者姓名： | 耿伟 李宏梁 马雅鸽 |
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| 作者单位： | 咸阳市产品质量监督检验所,陕西咸阳,712081;陕西科技大学生命与工程学院,陕西咸阳,712100 |
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| 摘 要： | 以苹果为原料,采用速酿塔液态发酵法酿制果醋.分别研究接种量、溶解氧、温度及发酵液的营养等因素对苹果醋酿制过程的酒精发酵和醋酸发酵的影响,旨在为今后果醋的工业化生产奠定基础.
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| 关 键 词： | 苹果醋 速酿发酵塔 酒精发酵 醋酸发酵 |
| 文章编号： | 1007-2764(2006)04-0104-033 |
| 修稿时间： | 2006-05-07 |
Short-term Liquid Fermentation of Apple Vinegar |
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| Geng Wei,Li Hong-liang,Ma Ya-ge. Short-term Liquid Fermentation of Apple Vinegar[J]. Modern Food Science & Technology, 2006, 22(4): 104-106 |
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| Authors: | Geng Wei Li Hong-liang Ma Ya-ge |
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| Abstract: | In this paper,apples were used as experimental material to produce apple vinegar by liquid fermentation of short-term zymolysis tower. Several fermentation factors of apple vinegar which may influence the alcohol fermentation and acetic acid fermentation were studied.,such as inoculation,dissolved oxygen,temperature,etc. The fermentation conditions of apple vinegar were optimized. |
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| Keywords: | Apple vinegar Alcohol fermentation Acetic acid fermentation Short-term zymolysis tower. |
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