桔皮醋酸发酵饮料工艺条件及配方的研究

Technology Study on Optimum Conditions and Formula for Making Orange Peel Sour Beverage

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.