摘要
以金樱子果为原料,经过酒精发酵和醋酸发酵生产保健醋饮料。运用正交实验确定醋酸发酵的工艺条件为:醋酸菌接种量为15%,初始酒精度7%,发酵温度33℃,发酵时间为5d。
Rosa laevigata Michx. was used as material to produce healthy vinegar beverage through alcohol fermentation and acetic fermen tation.The best process conditions determined by orthogonal test is that the additive amount of vinegar bacteria is 15%, the alcoholicity is 7%, the culture temperature is 33℃ and the fermented time is 5 days in acetic fermentation.
出处
《酿酒》
CAS
2007年第3期89-90,共2页
Liquor Making
关键词
金樱子
保健醋饮料
驯化
酒精发酵
醋酸发酵
Rosa laevigata Michx.
healthy vinegar beverage
tame
alcohol fermentation
acetic fermentation
