CAJ | 학술논문

简述苹果醋生产的液体酿制法和固体发酵法,以苹果和大米为原料,阐述果米共酵生产苹果醋工艺的各工序,并针对关键工序果米混汁的配合比、发酵初始总糖度的选择进行实验探讨分析,提出各工序的操作要求和要点,总结苹果醋的感官质量标准,为苹果醋的生产提供参考.
간술평과작생산적액체양제법화고체발효법,이평과화대미위원료,천술과미공효생산평과작공예적각공서,병침대관건공서과미혼즙적배합비、발효초시총당도적선택진행실험탐토분석,제출각공서적조작요구화요점,총결평과작적감관질량표준,위평과작적생산제공삼고.
This article described the production of apple vinegar liquid and solid fermentation brewing method.Using apples and rice as raw materials,the each process on the technology of apple vinegar by fruit-grain mixtures fermentation was discussed,and experiments were made on key processes of the mixture ratio of fruit-rice mixed juice and the initial total sugar fermentation degree.The operation requirement and key points were proposed,and the apple vinegar quality standard was summed up,providing reference for the production of apple vinegar.