摘要
以山葡萄汁为主要原料,通过发酵制成山葡萄醋饮料,采用正交优化试验设计确定了醋酸发酵的适宜工艺条件,即发酵温度30℃,发酵时间4d,醋酸菌接种量3%;并确定了山葡萄醋饮料最佳配方,即山葡萄醋加入量20%,绵白糖加入量10%。
Acetic acid fermented beverage was prepared through mountain grape juice. The optimum fermentation condition was determined by orthogonal design, know as fermentation temperature 30℃, fermentation period time 4d, the volume of inoculums 3%. The optimum formulation was determined too, known as the volume of grape juice and sugar is 20% and 10% respectively.
出处
《中国林副特产》
2006年第2期8-10,共3页
Forest By-product and Speciality in China
关键词
山葡萄汁
醋酸
发酵饮料
mountain wine
acetic acid
fermented beverage
