摘要
以野生软枣猕猴桃为主要原料,经酒精发酵、醋酸发酵后获得果醋,然后与其他配料混合调配成较高品质的果醋饮料,通过正交试验等进行优化,确定出最佳工艺条件和配方。
In this article, Actinidia arguta Sieb et Zuccs were used as the main materials to make fruit vinegar using alcohol and acetic acid fermentation. The technique and formula of fruit vinegar drink with high quality can be obtained by adding some functional materials based on orthogonal experiment.
出处
《冷饮与速冻食品工业》
2006年第2期21-24,共4页
Beverage & Fast Frozen Food Industry
关键词
野生软枣猕猴桃
果醋饮料
酒精发酵
醋酸发酵
正交试验
Actinidia arguta Sieb et Zucc
fruit vinegar drink
alcohol fermentation
acetic acid fermentation
orthogonal experiment
