摘要
研究了用叠式动态表面发酵塔酿制猕猴桃果醋的工艺条件,分析了发酵过程中各主要成分的变化,确定了最佳工艺参数。
Submerged fermentation technology of kiwi-fruit vinegar was studied in this paper. Optimum processing parameters using pile-surface zymolysis tower were determined based on analyzing the change of main composition during the fermentation.
出处
《现代食品科技》
EI
CAS
2005年第2期109-111,共3页
Modern Food Science and Technology
关键词
猕猴桃
果醋
酒精发酵
醋酸发酵
Kiwi-fruit
Fruit vinegar
Alcohol fermentation
Acetic fermentation
