摘要
该研究以富士苹果为原料,探讨表面发酵法苹果醋的生产及其饮料的研制工艺。结果表明,采用表面发酵法生产的苹果醋,具有成熟苹果的果香,酸味柔和,适宜调配醋酸饮料;柠檬酸和乳酸钙可以减弱醋酸饮料的刺激性;冰糖作为醋酸饮料的甜味剂能提供清爽的口感。
The process technology for making apple vinegar by superficial fermentation and its beverage with the raw material of Fushi apple was studied. The research showed that the apple vinegar produced by the superficial fermentation was provided with the fruit aroma of the mature apple and the appropriate sourness. It was suitable to prepare acetic acid beverage. Citric acid and lacto-calcium can reduce the pungency of acetic acid beverage, rock candy as the sweeter of the acetic acid beverage can provide the salubrious flavour. The optimized formula of apple acetic acid beverage was: water 100 mL, apple vinegar (acidity 5g /100mL) 5 mL, citric acid 0.15 g, lacto-calcium 0.15 g, and rock candy 9 g.
出处
《中国酿造》
CAS
北大核心
2003年第5期17-19,共3页
China Brewing
关键词
表面发酵法
苹果醋
醋酸饮料
superficial fermentation
apple vinegar
acetic acid beverage o
