摘要
以苹果、胡萝卜为主要原料,研制出一种营养丰富、色泽美观的苹果胡萝卜复合果醋,对产品配方、生产工艺条件进行了初步的分析探讨。试验结果表明,胡萝卜苹果复合果醋发酵的最佳工艺条件为:加糖量为7%,苹果汁:胡萝卜汁的配比为7∶2,发酵温度30℃,发酵时间7d,可加工出品质优良的复合果醋。
Using apple and carrot as main materials,a new kind of compound vinegar was developed,which was abundant in nutrition and had a nice appearance.The formulations of product and technology conditions were investigated in the paper.The optimum technology conditions obtained by orthogonal test were as follows： sugar 7%,the ratio of apple juice to carrot juice 7∶ 2,fermentation temperature 30℃ and fermentation time 7d.
出处
《中国酿造》
CAS
2012年第3期173-176,共4页
China Brewing
基金
国家科技部星火项目(2010GA740073)
关键词
苹果
胡萝卜
复合果醋
加工工艺
apple
carrot
compound fruit vinegar
processing technology
