摘要
探索了以鲜苹果为原料加工制成苹果浆,经过酒精发酵和醋酸发酵酿制苹果醋的新工艺,分析了苹果醋的加工工艺和操作要点。
The thesis searched the new process of apple cider vinegar, which is brewed with apple pulp by using fresh apple as raw material, and through alcohol fermentation and acetic fermentation. The processing technology and the operating points were analyzed.
出处
《食品科技》
CAS
北大核心
2006年第3期88-90,共3页
Food Science and Technology
关键词
苹果浆
苹果醋
酒精发酵
醋酸发酵
apple pulp
apple cider vinegar
alcohol fermentation
acetic fermentation
