| 苹果醋生产工艺关键工序探讨 |
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| 引用本文： | 李晓楼,杨丽华.苹果醋生产工艺关键工序探讨[J].重庆文理学院学报(自然科学版),2012,31(5):83-86. |
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| 作者姓名： | 李晓楼 杨丽华 |
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| 作者单位： | 四川职业技术学院建筑与环境工程系,四川遂宁,629000 |
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| 摘 要： | 简述苹果醋生产的液体酿制法和固体发酵法,以苹果和大米为原料,阐述果米共酵生产苹果醋工艺的各工序,并针对关键工序果米混汁的配合比、发酵初始总糖度的选择进行实验探讨分析,提出各工序的操作要求和要点,总结苹果醋的感官质量标准,为苹果醋的生产提供参考.
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| 关 键 词： | 苹果醋 酒精发酵 果米混汁 醋酸发酵 |
Discussion of key process on the technology of apple vinegar production |
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| LI Xiao-lou,YANG Li-hua.Discussion of key process on the technology of apple vinegar production[J].Journal of Chongqing University of Arts and Sciences,2012,31(5):83-86. |
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| Authors: | LI Xiao-lou YANG Li-hua |
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| Institution: | (Dept.of Architecture and Environmental Engineering,Sichuan Vocational and Technological College,Suining Sichuan 629000,China) |
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| Abstract: | This article described the production of apple vinegar liquid and solid fermentation brewing method.Using apples and rice as raw materials,the each process on the technology of apple vinegar by fruit-grain mixtures fermentation was discussed,and experiments were made on key processes of the mixture ratio of fruit-rice mixed juice and the initial total sugar fermentation degree.The operation requirement and key points were proposed,and the apple vinegar quality standard was summed up,providing reference for the production of apple vinegar. |
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| Keywords: | apple vinegar ethanol fermentation fruit-rice mixed juice vinegar fermentation |
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