摘要
以桔皮为主要原料,发酵制成桔皮醋饮料,采用正交试验确定了酒精发酵,醋酸发酵的适宜工艺条件和桔皮醋饮料最佳配方。
The orange peel sour beverage was brewed by fermentation of the orange peel. The optimum technological conditions for both alcohol and acetic acid fermentation and for the suitable formula of the beverage were determined through orthogonal experiments.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第10期70-72,共3页
Food Science
关键词
工艺条件
配方
桔皮
酒精发酵
醋酸发酵
醋饮料
正交试验
Orange peel Alcohol fermentation Acetic acid fermentation Fermented vineger beverage Orthogonal experiment