| 原汁苹果醋酸发酵饮料的研究 |
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| 引用本文： | 陈伟,陈义伦,王岩,唐晓珍. 原汁苹果醋酸发酵饮料的研究[J]. 食品工业科技, 2002, 23(7): 48-50 |
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| 作者姓名： | 陈伟 陈义伦 王岩 唐晓珍 |
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| 作者单位： | 山东农业大学食品学院,泰安,271018 |
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| 摘 要： | 试验以浓缩苹果汁为原料,分别采用酵母1450、醋酸菌株AM2进行酒精发酵及醋酸发酵,对醋酸发酵进行不同酒精度及不同糖度影响实验。结果认为,较高的酒精度和糖度对醋酸发酵有抑制作用,在酒精度3%,糖度7.5%的条件下进行醋酸发酵,可制得风味理想的原汁苹果醋酸发酵饮料。
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| 关 键 词： | 苹果汁 醋酸发酵 |
| 文章编号： | 1002-0306(2002)07-0048-03 |
| 修稿时间： | 2002-01-14 |
Study on the fermenting dnnk of apple vinegar |
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| Chen Wei et.al. Study on the fermenting dnnk of apple vinegar[J]. Science and Technology of Food Industry, 2002, 23(7): 48-50 |
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| Authors: | Chen Wei et.al |
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| Affiliation: | Chen Wei et.al |
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| Abstract: | This article studies the acetic acid fermentation by Shaking Culture of Acetobacteria AM 2 in alcohol fermented apple juice by wine yeast 1450.The hig h content of alcohol and sug ar restrained fermentation.The cider containing5%alcohol fermented apple vineg ar.The cider containing3%alcohol and7.5%sug ar produced a satisfactor apple vineg ar drink. |
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| Keywords: | apple juice acetic acid fermentation |
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