摘要
柑橘果醋是以新鲜、成熟的柑橘类水果为原料,经酒精发酵和醋酸发酵生产所得,其内在成分、营养价值均优于传统食醋,且具有柑橘水果的独特风味和天然色泽。近年来,许多国内研究者为提高柑橘果醋的质量做了不少的研究。对柑橘果醋酿造工艺研究过程中的酶解工艺、菌种的筛选以及酒精发酵和醋酸发酵条件等做一综述,旨在为柑橘果醋酿造提供理论依据。
Citrus fruit vinegar is produced by the alcohol and acetic fermentation with the fresh and ripe citrus fruits as raw material. And its in- herent composition and nutritional value are better than the traditional vinegar. Moreover this fruit vinegar has a unique flavor of citrus fruits and natural color. In recent years, many domestic researchers have done a lot of research to improve the quality of citrus fruit vinegar. This paper summarizes enzymatic processes, strains screening and alcoholic fermentation and acetic acid fermentation conditions of citrus vinegar brewing process, in order to provide a theoretical basis for the citrus vinegar brewing.
出处
《安徽农业科学》
CAS
2015年第10期269-270,共2页
Journal of Anhui Agricultural Sciences
基金
浙江省科技厅公益性农业项目(2012C22092)
关键词
柑橘果醋
酶解工艺
菌种
酒精发酵
醋酸发酵
Citrus fruit vinegar
Enzymatic process
Strains
Alcoholic fermentation
Acetic acid fermentation
