摘要
以草莓为原料,通过破碎、榨汁、酒精发酵、醋酸发酵等生产工艺发酵制成草莓果醋。对其生产工艺进行了探讨,经5 d酒精发酵和醋酸发酵,制得的果醋总酸度为5.87g/100mL,糖度为1.76g/100mL,风味纯正,并带有水果的香气。
Strawberry vinegar was produced after crushing, pressing, alcoholic fermentation and acetic fermentation. The optimal production conditions of strawberry vinegar were investigated. The acidity and sugar content reached 5.87g/100 ml and 1.76g/100 ml after 5d alcohol fermentation and 5 d acetic acid fermentation, respectively. The flavor of strawberry vinegar was greatly improved.
出处
《中国酿造》
CAS
北大核心
2009年第5期170-172,共3页
China Brewing
基金
自治区科技攻关(含重大专项)和重点项目(200731136)
关键词
草莓
果醋
生产工艺
strawberry
vinegar
production technology
