摘要
试验以五种苹果汁为原料 ,采用液态发酵法酿醋 ,分析了五个试样醋酸发酵前后的主要理化指标及色泽变化 ,结果认为以国光、陆奥、金帅为原料可酿出具有苹果风味及色泽特征的果醋 ,国光最有利于良好酸味及色泽品质的形成 ,富士及浓缩汁不适于良好色泽果醋的酿造。
This article analyzes the changes of physical an chemical compositions and color during liquid acetic fermentation in five apple vinegars of different varieties.The result shows that varieties of 'Mustsu','Golden Delicious'and 'Ralls'is suitable for prouducing good apple vinegars,especially in flavor and color,'Ralls' is most suited to good tart flavor and color,but'Fu ji'and 'concentrated apple juice'don't appropriate to form good color vinegar.
出处
《中国调味品》
CAS
北大核心
2001年第12期12-14,共3页
China Condiment
基金
科技部重点攻关项目
关键词
苹果品种
液态醋酸发酵
果醋质量
apple variety
liquid acetic acid fermentation
fruit vinegar quality