蜂蜜醋酸发酵饮料配方及工艺研究

摘要

Optimal formula and process have been determined through thestudy of relationship among the additive quantities of honey, yeast and acetobacter with different tempertures and times of fermentation to evaluate quality and rate of fermentation.%通过讨论蜂蜜添加量、酵母和醋酸菌接种量、发酵温度及时间对产品感官质量和发酵速度的影响，确定了产品的最佳配方及发酵工艺。