摘要
介绍了采用浓缩苹果汁发酵成苹果酒后,再经沈麦112-7#醋酸菌发酵,所得酒醋混合母液与木糖醇、低聚异麦芽糖、维生素C等辅助成分进行科学调配生产苹果醋醋饮料的工艺流程。
Diluted apple juice concentrate was fermented to get apple cider, which was then fermented with Shenmai 112-7# Acetic Acid Bacterium to give apple cider vinegar. The cider vinegar was rationally mixed with xylitol, iso-malto-oligose, Vitamin C, etc. to give an apple cider vinegar drink. The technological process is described in the paper.
出处
《饮料工业》
2005年第5期35-36,共2页
Beverage Industry
关键词
浓缩苹果汁
苹果酒醋
沈麦112-7#醋酸菌
apple juice concentrate
apple cider vinegar
Shenmai 112-7 # Acetic Acid Bacterium
