| 苹果醋生产工艺研究 |
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| 引用本文： | 李莉,田士林.苹果醋生产工艺研究[J].安徽农业科学,2006,34(16):4098-4099. |
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| 作者姓名： | 李莉 田士林 |
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| 作者单位： | 黄淮学院农林科学系,河南,驻马店,463000 |
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| 摘 要： | 以富士苹果为原料,探讨了酿制苹果醋的生产工艺和成品品质,研究了发酵过程中酒度、糖度和酸度的变化,确定了苹果醋生产的最佳工艺流程和生产条件。制得成品中含有丰富的有机酸、氨基酸、维生素和矿物质,是一种时尚的保健饮品。
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| 关 键 词： | 苹果醋 酒精发酵 醋酸发酵 |
| 文章编号： | 0517-6611（2006）16-4098-02 |
| 收稿时间： | 05 15 2006 12:00AM |
| 修稿时间： | 2006-05-15 |
Research on the Technology of Apple Vinegar Production |
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| LI Li et al.Research on the Technology of Apple Vinegar Production[J].Journal of Anhui Agricultural Sciences,2006,34(16):4098-4099. |
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| Authors: | LI Li |
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| Institution: | Huanghuai University,Zhumadian,Henan 463000 |
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| Abstract: | Fuji apple was used as a raw material to research the apple vinegar production craft including the end product quality through the ethyl alcohol fermentation and the acetic fermentation. The liquor, the sugar and the acidity change in the fermentative process were studied and determined. The best technical process and the working condition of the apple vinegar production were determined. The research result indicated the end product included the rich organic acid, the amino acid, the vitamin and the mineral substance, and was one fashion health care drinks |
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| Keywords: | Apple vinegar Alcohol fermentation Acetic acid fermentation |
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