摘要
以蜂蜜和百合为主要原料,经酒精发酵和醋酸发酵生产保健醋,试验表明,当蜂蜜与百合比为4∶1,酵母菌与醋酸菌接种量均为10%,所得产品总酸达3.40g/L,品质与风味俱佳,其开发前景十分广阔。
A healthy vinegar was produced using honey and lily as the main materials through alcoholic and acetic acid fermentation. The results showed that, when the ratio of honey to lily is 4:1 and the inoculum size of both the yeast and the acetobacter were 10 %, the total acid of the procuct reached up to 3.40 g/L and the product also had fine qualities and flavor.
出处
《现代食品科技》
EI
CAS
2007年第2期43-44,47,共3页
Modern Food Science and Technology
关键词
蜂蜜
百合
保健醋
驯化
酒精发酵
醋酸发酵
honey
Lily
healthy vinegar
tame
alcoholic fermentation
acetic acid fermentation
