摘要
采用微生物发酵法酿制沙棘果醋,通过添加不同的澄清剂对果醋进行处理,利用模糊数学法对其进行了感官评定,结果表明:壳聚糖可有效澄清沙棘果醋,酿制的产品酸甜可口,具有沙棘果的清香,产品符合国家标准。
Seabuekthorn fruit vinegar is brewed by microbe fermentation method by adding different clarifying agents and fuzzy mathematical method is adopted to conduct sensory assessment. The results show that the seabuckthorn fruit vinegar with chitosan can be clarified effectively. The products are sweet and sour with seabuckthorn fruity and conform to the state standards.
出处
《中国调味品》
CAS
北大核心
2014年第1期99-101,111,共4页
China Condiment
关键词
沙棘
果醋
模糊数学法
感官评定
seabuckthorn
fruit vinegar
fuzzy mathematics
sensory assessment
