猕猴桃发酵果醋研制

Research on brewing fruit vinegar of kiwi fruit

研究了以猕猴桃为原料液态发酵法生产猕猴桃果醋的工艺条件。实验确定了酒精发酵的最佳工艺条件、醋酸发酵的最佳工艺条件。制品既能直接作为调味品,又能调配成果醋饮料。

Using kiwifruit as raw material , the processing of fruit vinegar by liquid fermentation was studied in detail, from experiment, the optimal alcohol fermentation condition and best acetic acid fermentation were investigated . Fruit vinegar prepared was a condiment as well as material to prepare fruit vinegar drink.