利用苹果渣生产苹果醋的工艺研究  

Study on vinegar-brewing with apple sqeezing risdue

作　　者：张居尚 张文隽[2] 雷萍[2] 孙悦迎[2] 杨新文 张慧[2] 

机构地区：[1]陕西省苹果研究发展中心,陕西西安710016 [2]陕西省微生物研究所,陕西西安710043

出　　处：《中国调味品》2009年第1期69-71,共3页China Condiment

摘　　要：以苹果渣为主要原料,经过酒精发酵和醋酸发酵生产苹果醋饮料。探讨了酵母菌种、醋酸菌种的驯化培养;研究了发酵过程中糖度、酒度和酸度的变化,确定了果渣生产苹果醋的工艺流程和最佳工艺参数。Apple pomace apple were used as the materials to produce apple vinegar drinks, which was made through alcoholic fermentation and acetic fermentation . The sugar content, alcohol content and acidity change in the fermentative process were studied and determined. The results determined the most suitable Technics flow and technological parameters of use apple pomace to produce apple vinegar drinks.

关 键 词：苹果渣 酒精发酵 醋酸发酵 苹果醋 

分 类 号：TS264.22[轻工技术与工程—发酵工程]