摘要
以金红苹果为原料,经过酒精发酵、醋酸发酵等工艺酿制出金红苹果醋。通过调配、杀菌、灌装得到金红苹果醋饮料。试验结果表明,醋酸发酵的最佳条件为:醋酸菌的接种量为10%、发酵温度32℃、发酵液酒精含量6%。金红苹果醋饮料的最佳配方为:果醋原汁5%、醋酸0.15%、白砂糖8%。
Jinhong cider vinegar drink was produced from Jinhong Apple as the raw material by alcoholic fermentation, acetic fermentation, formulation, sterilization and filling. The results indicated that the optimum acetic fermentation conditions were as follows： inoculum 10%, fermentation temperature 32℃, and alcohol content 6%; and the optimal formula of Jinhong cider vinegar drink was natural cider vinegar juice 5%, acetic acid 0.15% and sugar 8%.
出处
《饮料工业》
2008年第4期39-42,共4页
Beverage Industry
关键词
金红苹果
果醋饮料
工艺
Jinhong Apple
cider vinegar drink
technology
