Title: Study on the Fermentation Processing of Physali Fruit Vinegar and its Nutrition Analysis
Abstract: In order to study the fermentation processing of Physali fruit vinegar and provide theoretical foundation for industry processing.Using Physali fruit as raw material,the main production technology was determined based on comparative experiment and orthogonal experiment.The results showed that the conditions of brewing technology were: 6 % ethanol,5 % inoculum,and 30 ℃ temperature.The fruit vinegar was clear and delightful,fine and smooth,with special cherry fragrance and adequate tart flavors.The product was rich in Polyphenols,vitamins C,amino acid and minerals.
Publication Year: 2011
Publication Date: 2011-01-01
Language: en
Type: article
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