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《Jiangsu Condiment and Subsidiary Food》 2012-06
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Optimization of the Process Technique of Eleocharis Tuberose Peel Vinegar

DING Xing-hua(Jiangsu Engineering R&D Center for Food Processing,Jiangsu Food Science College,Huaian 223003,Jiangsu,China)  
Research of the acetic fermentation conditions of fruit vinegar from eleocharis tuberose peel by response surface methodology has been carried out.The result indicated that the optimum condition of making eleocharis tuberose peel fruit vinegar is 7.6% initial alcohol concentration,10.9% inoculums size of acetic acid bacteria and 32℃ in vinegar fermentation phase,the acidity of fruit vinegar is above 0.045g/mL.
【CateGory Index】: TS264.22
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