摘要
对柚子果醋及果醋饮料生产工艺条件进行了探讨。醋酸发酵的最佳工艺参数为菌种接种量为0.6%,装瓶量为20%,发酵酒醪酒精度为8,°发酵温度为30℃,液体发酵3d左右。果醋饮料配制的最佳条件为柚子汁12%,柚子果醋15%,蜂蜜5%,蔗糖10%。
The production processing of shaddock vinegar and shaddock vinegar beverage was discussed in the paper. The optimal conditions for acetic fermentation were 6% inoculation, 20% medium in bottle by volume and liquid alcohol content of 8% at 30℃ for 3 d. The optimal composition ofshaddock vinegar beverage consisted of 12% shaddock juice, 15% shaddock vinegar, 5% honey and 10% sucrose.
出处
《中国酿造》
CAS
北大核心
2007年第2期64-66,共3页
China Brewing
关键词
柚子果醋
果醋饮料
酒精发酵
醋酸发酵
shaddock vinegar
fruit vinegar beverage
alcohol fermentation
acetic fermentation
