苹果胡萝卜复合果醋加工工艺的研究

摘要

Using apple and carrot as main materials, a new kind of compound vinegar was developed, which was abundant in nutrition and had a nice appearance. The formulations of product and technology conditions were investigated in the paper. The optimum technology conditions obtained by orthogonal test were as follows: sugar 7%, the ratio of apple juice to carrot juice 7:2, fermentation temperature 30℃ and fermentation time 7d.%以苹果、胡萝卜为主要原料,研制出一种营养丰富、色泽美观的苹果胡萝卜复合果醋,对产品配方、生产工艺条件进行了初步的分析探讨.试验结果表明,胡萝卜苹果复合果醋发酵的最佳工艺条件为:加糖量为7％,苹果汁:胡萝卜汁的配比为7:2,发酵温度30℃,发酵时间7d,可加工出品质优良的复合果醋.