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苹果醋是如何被发酵的?
来源:http://www.fykysp.com/ 日期:2019-12-06 发布人:admin
  苹果醋饮料是一种新型的健康饮料。在苹果醋饮料中,它对养生以及美容方面有着显著的效果。同时苹果醋饮料作为新一代的健康饮料,制作工艺简单,并可以促进新陈代谢,并调节酸碱的平衡。
  Apple vinegar beverage is a new type of healthy beverage. In apple vinegar beverage, it has significant effect on health and beauty. At the same time, apple vinegar beverage, as a new generation of healthy beverage, has simple production process, can promote metabolism, and regulate acid-base balance.
  以苹果为原料,较早要酿造苹果酒。将酒液的酒精含量调整为4%-6%,加人醋酸菌种子5%-10%,保持室温20℃以上,料温30℃进行发酵。醋酸菌利用溶液表面与空气接触,在液体表面繁殖,并生成一层灰白色菌膜;呈珠粒光泽,说明菌种发育良好,若颜色呈黄色,说明菌膜已腐败。初始发酵容器加料量为2/3。
  With apple as raw material, apple wine should be made earlier. The alcohol content of the liquor was adjusted to 4% - 6%, 5% - 10% Acetobacter seeds were added, the room temperature was kept above 20 ℃, and the material temperature was 30 ℃. Acetic acid bacteria contact with air on the surface of the solution, propagate on the surface of the liquid, and form a layer of gray white bacterial film; it is bead luster, indicating that the bacteria are well developed, if the color is yellow, indicating that the bacterial film has been rotten. The initial feeding amount of fermentation vessel is 2 / 3.
苹果醋代理
  在发酵过程中,应尽量维持液面菌膜不受震动破坏。将发酵液每隔一周逐次加人,发酵30天左右,当酒精含量降至0.1%以下,醋酸发酵终了。然后将菌膜下面的液体放出大半,又可加入新的果酒到菌膜之下,醋酸发酵即可继续进行。一般每次加酒液量为10~15L。
  In the process of fermentation, we should try our best to keep the bacterial membrane on the liquid surface from being damaged by vibration. The fermentation broth was added every other week for about 30 days. When the alcohol content decreased to less than 0.1%, the acetic acid fermentation ended. After that, the liquid under the film is released for the most part, and new wine can be added under the film, and the acetic acid fermentation can continue. Generally, the amount of liquor added each time is 10-15l.
  苹果发酵成苹果酒,经醋酸发酵而成苹果醋饮料,发酵终了的苹果醋饮料酸度为5%-5.8%。经调配灭菌后灌装封盖,即为成品。
  Apple cider is fermented into cider and cider vinegar beverage is produced by acetic acid fermentation. The acidity of cider vinegar beverage after fermentation is 5% - 5.8%. The finished product is filled and sealed after sterilization.

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