机构地区: 华南理工大学食品与生物工程学院
出 处: 《食品工业》 2003年第5期32-34,共3页
摘 要: 以龙眼为原料,采用液体深层发酵生产工艺,研究了发酵过程中各主要成分的变化,并确定了加工工艺参数。醋酸可达4.9g/100mL以上。 The changes of principal components during fermentation with longan as raw material was analyzed and the processing technology parameters were determined in this paper. Acetic acid concentration could be reached up to more than 4.9g/100mL.