【摘要】 以山葡萄汁为主要原料,通过发酵制成山葡萄醋饮料,采用正交优化试验设计确定了醋酸发酵的适宜工艺条件,即发酵温度30℃,发酵时间4d,醋酸菌接种量3%;并确定了山葡萄醋饮料最佳配方,即山葡萄醋加入量20%,绵白糖加入量10%。更多还原

【Abstract】 Acetic acid fermented beverage was prepared through mountain grape juice.The optimum fermentation condition was determined by orthogonal design,know as fermentation temperature 30℃,fermentation period time 4d,the volume of inoculums 3%.The optimum formulation was determined too,known as the volume of grape juice and sugar is 20% and 10% respectively.更多还原