摘要
探索了以鲜苹果为原料加工制成苹果浆,再经酒精发酵和醋酸发酵酿制苹果醋的新工艺,并分析了苹果醋的加工工艺和操作要点。该产品保留有较多的维生素、食用纤维、有机酸等,对人体具有保健作用。
New process of apple vinegar making in terms of apple pulp preparation, alcoholic and acetic fermentation was explored, moreover, the process technology and main operation points of apple vinegar were analyzed. The product obtained by the new process preserved more vitamin, dietary fiber and organic acids and possessed health protection function. Therefore good commercial value and market development prospect of this product could be expected.
出处
《中国酿造》
CAS
北大核心
2007年第11期45-47,共3页
China Brewing
关键词
苹果浆
苹果醋
酒精发酵
醋酸发酵
apple pulp
apple vinegar
alcoholic fermentation
acetic fermentation
