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《China Brewing》 2013-01
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Fruit vinegar production technology from flat peach by submerge fermentation

ZHENG Xiaoji,LI Baokun,SHI Xuewei,WEI Changqing,SHAN Chunhui*(Food College,ShiHeZi University,Shihezi 832003,China)  
The vinegar technology of flat peach after cleaning,crushing and extracting by submerge fermentation was optimized in the paper.The optimal fermentation conditions were obtained by orthogonal experiment as followed: ventilation 0.2(N/m3.min),fermentation temperature 30℃,initial alcohol content 8% and inoculum 10%.Under these conditions,flat peach fruit vinegar with rich aroma,soft sour and 5.2% acidity was obtained.
【CateGory Index】: TS264.22
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