摘要
以新鲜柚子为原料，通过预处理、榨汁、酒精发酵、醋酸发酵等生产工艺发酵制成柚子果醋。对其生产工艺进行了探讨，经3天酒精发酵和6天醋酸发酵，结果表明：制得的果醋总酸度为7．23％，糖度为9％，风味纯正，并带有柚子的香气，而且各项微生物指标均符合国家标准。
Abstract
Using fresh grapefruit as material,the grapefruit vinegar is produced after pretreatment,juicing, alcohol fermentation and acetic acid fermentation. The production conditions of grapefruit vinegar are investigated,after 3 days'alcohol fermentation and 6 days'acetic acid fermentation,the total acidity of the fruit vinegar is 7.23%,the sugar degree is 9%,the grapefruit vinegar has a good flavor with grapefruit aroma, and all the microbial indicators are accorded with the national standard.
基金项目
湖北工程学院2010年校级科研立项(z20110023)
2011年湖北省教育厅青年教师深入企业项目资助(XD20100721)
NETL
NSTL
维普
万方数据