苹果渣酿醋技术研究  

Study on vinegar-brewing with apple squeezing risdue

作　　者：王振斌[1] 马晓珂[1] 于翠芳[1] 孙萍[1] 田锋[1] 

机构地区：[1]莱阳农学院食品科学系,莱阳265200

出　　处：《食品科技》2003年第6期50-52,共3页Food Science and Technology

摘　　要：采用固态法进行酒精发酵和喷雾回流法进行醋酸发酵,对苹果渣进行酿醋试验,结果表明了苹果渣酿醋的经济可行性和技术可行性。Apple squeezing residues are used in vinegar-brewing. The alcohol fermentation is in solid state ;The acetic acid fermentation is in cycling foggy state. The results showed that: ①The 2nd grade vinegar output rate is 32.8%;②The method of cycling foggy in acetic acid fermentation is excellent; ③It is reasonable to brew apple squeezing residues into vinegar.

关 键 词：苹果渣综合利用 酿醋 喷雾醋化 

分 类 号：TS264.22[轻工技术与工程—发酵工程]