| 苹果醋生产工艺的研究 |
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| 引用本文： | 汪琴,李宗军. 苹果醋生产工艺的研究[J]. 价值工程, 2010, 29(30): 233-233 |
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| 作者姓名： | 汪琴 李宗军 |
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| 作者单位： | 1. 湖南农业大学食品科技学院,长沙410128;长沙环境保护职业技术学院,长沙410007
2. 湖南农业大学食品科技学院,长沙,410128 |
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| 摘 要： | 苹果醋是以新鲜苹果为原料,经液体深层发酵而成的优质调味品。经酒精发酵和醋酸发酵制成果香味浓的苹果醋,含有丰富的有机酸、氨基酸、维生素和矿物质,是一种集苹果与食醋保健功能为一体的新型保健饮料。
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| 关 键 词： | 酒精发酵 醋酸发酵 苹果醋 |
Research of Apple Vinegar Production Technology |
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| Wang Qin,Li Zongjun. Research of Apple Vinegar Production Technology[J]. Value Engineering, 2010, 29(30): 233-233 |
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| Authors: | Wang Qin Li Zongjun |
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| Affiliation: | Wang Qin Li Zongjun ( Hu＇nan Agricultural University, College of Food Science and Technology, Changsha 410128, China; Changsha Environmental Protection College of Vocational and Technical , Changsha 410007 , China ) |
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| Abstract: | Apple vinegar, Which adopts fresh apples as raw materials, is a high-quality submerged fermentation seasoning. The alcohol fermentation and acetic acid fermentation results of concentrated flavor of apple cider vinegar are rich in organic acids, amino acids, vitamins and minerals, it is a new health drink integrating health functions of apple and vinegar. |
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| Keywords: | alcohol fermentation acetic fermentation apple vinegar |
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