Yang Hai-yan
Abstract
The fermentation technology of apricot fruit vinegar was studied in this paper.The optimal alcohol fermentation was carried out at 28℃for three days with inoculum 5%.The optimal acetic fermentation was set with alcohol 5%,pH 5.5,fermentation temperature at 35 C,inoculum of acetobacter acetic10% through the orthogonal experiment.
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The fermentation technology of apricot fruit vinegar was studied in this paper.The optimal alcohol fermentation was carried out at 28℃for three days with inoculum 5%.The optimal acetic fermentation was set with alcohol 5%,pH 5.5,fermentation temperature at 35 C,inoculum of acetobacter acetic10% through the orthogonal experiment.
Key concepts: Fermentation, Food science, Acetobacter, Ethanol fermentation, Chemistry, Alcohol, Acetic acid bacteria, Acetic acid