摘要
介绍了苹果醋的加工工艺和操作要点 ,并研究了液态酒精发酵和液态醋酸发酵的方法 ,酒精与醋酸的产率分别为8 14 %、 6 3 % ,发酵后用发酵液、苹果汁、蜂蜜、甜味剂等调配制成果香味浓郁的苹果醋营养保健饮品。
The processing technology and operating essentials concerned with apple vinegar are introduced, and liquid state alcoholic fermentation and acetic acid fermentation are studied. The yield rates of alcohol and acetic acid are 8 14% and 6 3%, respectively. After fermentation is completed, fermented liquid, apple juice, honey and sweetener are mixed and formulated to give health drinks with a rich perfume of apple.
出处
《饮料工业》
2002年第6期30-32,共3页
Beverage Industry
