苹果醋酿造工艺的研究  

Study on Technique of Apple Vinegar Brewing

作　　者：贾艳萍[1] 贾心倩[1] 马姣[1] 

机构地区：[1]东北电力大学化学工程学院,吉林吉林132012

出　　处：《中国调味品》2013年第1期47-50,共4页China Condiment

基　　金：东北电力大学博士科研启动基金(BSJXM-201112)

摘　　要：以苹果为原料,研究了苹果醋酿造的生产工艺条件和操作要点,结果表明:调整糖浓度为15%,温度为30～32℃,酒精发酵时间为8天,醋酸发酵时间为8天,并经过大约7天的后熟,制得的苹果醋果香和醋香浓郁,口感醇厚柔和。Using apples as materials, the processing technology and critical operating points of apple vinegar brewing are studied. The conclusions are as follows.sugar concentration of 15 %, temperature of 30～32 ℃, alcoholic fermentation time of 8 days, acetic acid fermentation time of 8 days. After a- bout 7 days of post-aging,the apple vinegar is mellow and has fruit and vinegar flavor.

关 键 词：苹果 果醋 酒精发酵 醋酸发酵 后熟 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]