芒果保健果醋的研制

Research on the process technique of Mango fruit vinegar

苹果醋是以新鲜苹果为原料,经液体深层发酵而成的优质调味品。经过对酒精发酵和醋酸发酵的研究,得到苹果醋的最佳生产工艺。酒精发酵6d,酒精度达到8.0%(v/v)。醋酸发酵采用液体深层发酵,最终总酸达4.60%。成品含有丰富的有机酸、氨基酸、维生素和矿物质,是一种集营养、保健于一体的时尚调味品。

Mango fruit vinegar, a high-quality flavoring, was made using fresh apple as the law material by submerged fermentation. The optimum process technique of apple vinegar was obtained through the research on alcohol fermentation and acetic fermentation. The alcohol content reached 8. 0 % after fermentation for 6cL The acetic fermentation was dealt with submerged fermentation and the total add reached 4. 60 %. The product was rich in organic acid, amino acid, vitamins and minerals, and is a fashionable flavoring that combined the nutrition and health function.