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《Storage & Process》 2010-03
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Study on the Processing Technique of Making Vinegar from Apricot Bran

LI Wen-hui1,XU Lin2,,FAN Guo-quan3,ZHANG Da-hai2,KANG Cheng-you4,Fu Li5(1.Luntai National Pomology Germpasm Garden,Academy of Agricultural Science of Xinjiang,Luntai 841600,China;2.Luntai National Research Station of Xinjiang Fruit Germplsm Resources,Ministry of Agriculture,Luntai 841600,China;3.Department of research administer,Academy of Agricultural Science of Xinjiang,Urumqi 830091,China;4.Luntai County Hualong Agroforestry Development Co.,Ltd,Luntai 841600,China;5.Department of Food Science,Xinjiang Agricultural University,Urumqi 830052,China)  
The technology of making vinegar from apricot as the raw material was inwestigated,and the optimum technological parameters of the apricot vinegar were established through single-factor and orthogonal experiments.Screening the three kinds of strains,the best strain is LB-2001,SO2 concentration ≤ 30 mg/L,salt concentration 1.0‰ ~1.5‰,sterilization using immediate set 115 ℃ /2 min.The process brewed apricot vinegar obtained was featured by unique flavour and genrine taste.
【Fund】: 国家科技支撑项目(2007BAD36B06);; 国家星火项目(2008GA890004);; 新疆维吾尔自治区科技攻关项目(200731136-3);; 新疆维吾尔自治区科技兴新项目(2008050B29)
【CateGory Index】: TS275.4
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