摘要
以芦柑果汁、果渣为原料 ,采用液态静止发酵法酿制果醋 ,其最佳工艺参数为 :发酵温度 2 8℃、果汁、果渣比7∶ 3、起始酒度 5 .0 (v/v)、接种量 15 % ,可达到较高的产酸速度、转酸率和维生素 C保存率 ,生产出优质果醋 .
WT5BZ]:The fruit vinegar was made from orange juice and its residue by liquid static fermentation method.The optimum technological parameters were:28℃,the ratio of fruit juice to fruit residue was 70 to 30,the initial alcohol degree was 5.0(v/v),and the quantity of inoculation was 15%.Under these conditions,a higher acetic acid producing rate,a higher acetic acid transforming ratio and a higher vitamin C preservation ratio can be achieved,resulting in vinegar of good quality. [WT5FZ]
出处
《辽宁师范大学学报(自然科学版)》
CAS
2000年第4期403-406,共4页
Journal of Liaoning Normal University:Natural Science Edition
关键词
芦柑果渣汁
醋酸发酵
工艺参数
芦柑醋
生产工艺
orange juice and residue
acetic acid fermentation
technological parame<