摘要
以芦荟汁和蜂蜜为原料,采用液态深层发酵法制醋饮料。通过实验确定:芦荟汁和蜂蜜的加入量分别为30%、20%;活性干酵母和醋母的接入量分别为0.2%、10%;酒精发酵和醋酸发酵的温度分别为25℃、30℃。
Aloe and honey were used as raw materials to produce vinegar beverage with submerged fermentation. The results showed that the optimum fermentation conditions were: aloe 30%,Honey 20%,addition of yeast 0.2%, and the acetic acid 10%, respectively. The temperature for alcoholic fermentation and acetic acid-fermentation were 25℃ and 30℃,respectively.
出处
《中国酿造》
CAS
北大核心
2004年第8期33-34,共2页
China Brewing
关键词
芦荟
深层发酵
醋饮料
aloe
submerged fermentation
vinegar beverage
