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Study on Production Process of Fruit Vinegar by Kernel apricot Pulp(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2015年13
Page:
134-136
Research Field:
Publishing date:

Info

Title:
Study on Production Process of Fruit Vinegar by Kernel apricot Pulp
Author(s):
WANG Xiping
College of Food Engineering，Jilin Agricultural Science and Technology College，Jilin，Jilin 132101
Keywords:
kernel apricot; fruit vinegar; alcoholic fermentation; acetic fermentation
PACS:
TS 275.4
DOI:
10.11937/bfyy.201513038
Abstract:
Taking kernel-apricot as test material，the production technology of fruit vinegar were studied.The technological parameter was determined through the single factor test and orthogonal test.The results showed that the optimum and technological parameters of alcoholic fermentation was sucrose content was 8%，because of kernel apricot pulp with low sugar content，yeast inoculation quantity was 0.7% and fermentation temperature was 25℃，the fermentation time was 5 days；the best process conditions of acetic acid fermentation was the alcohol content of 7%，the inoculation quantity of acetic acid bacteria was 0.8%，the temperature of fermentation was 32℃，the time of fermentation was 7 days；the fruit vinegar by this process conditions have intense apricot smell and taste pure.

References:

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Last Update: 2015-08-21