摘要
以新鲜苹果和梨为主要原料,通过酒精发酵和醋酸发酵,生产出苹果和梨复合型果醋。并对苹果和梨的复合型果醋的生产工艺过程和工艺参数进行了研究,最终确定该果醋的最佳发酵条件。
Compound vinegar of apple and pear using fresh apple and pear as mw material was produced after alcoholic fermentation and acetic fermentation. The production technology and parameters were studied, and the optimal fermentation conditions were obtained.
出处
《中国酿造》
CAS
北大核心
2009年第4期161-163,共3页
China Brewing
关键词
苹果
梨
复合型果醋
发酵条件
apple
pears
compound vinegar
fermentation conditions
