摘要
以番茄为主要原料,分别采用酵母LS.15号,醋酸菌株HN.102进行酒精发酵及醋酸发酵,研制番茄醋酸饮料。实验结果表明,采用酒精酵母于30℃下发酵6 d,醋酸菌在32℃条件发酵96 h,生产出的番茄醋经过调配,可获得色泽橙黄、醇香怡人的优质番茄醋酸饮料。
Developed the tomato vinegar drink by using tomato as the main material,and used the yeast LS.No.15,acetic acid strain HN.102 for alcoholic fermentation and acetic acid fermentation respectively.The results showed that the fine tomato vinegar drink was produced by alcohol yeast fermenting at 30 ℃ for 6 d and acetic acid strain fermenting at 32 ℃ for 96 h,then it was mixed,the production of high quality tomato acetic acid drink with orange and fragrance was obtained
出处
《食品研究与开发》
CAS
北大核心
2011年第5期71-74,共4页
Food Research and Development
基金
新疆师范大学重点实验室资助项目XJNUKL0302
关键词
番茄
醋酸饮料
关键控制点
tomato
vinegar drink
Hazard Analysis Critical Control Point