摘要
在单因素考察基础上设计了以蜂蜜加入量、麦芽汁加入量、酵母菌及醋酸菌接种量为考察因素的正交实验。由实验确定出蜂蜜醋酸饮料产品的最佳配方,即蜂蜜加入量为25％,麦芽汁加入量为5％,酵母菌接种量为1.5％,醋酸菌接种量为2.0％。
With orthogonality designing the experiment and finding the parameters through optimizing method as well, mainly discusses the fermentation condition. The results of the experiment indicate that; the best amount of honey is 2.5%, and that of wort is 5%; the best inoculum size of yeast is 1. 5%, and that of acetobacter is 2. 5%.
出处
《陕西科技大学学报（自然科学版）》
2003年第4期63-65,共3页
Journal of Shaanxi University of Science & Technology
