| 桃杏复合低醇果醋饮料的研制 |
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| 引用本文： | 张滨,向延菊,王桂芬,热依木江.桃杏复合低醇果醋饮料的研制[J].现代食品科技,2002,18(3):22-24. |
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| 作者姓名： | 张滨 向延菊 王桂芬 热依木江 |
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| 作者单位： | 塔里木农垦大学农业工程学院,新疆阿拉尔,843300 |
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| 摘 要： | 本文以桃、杏为原料,采用液态深层发酵生产工艺,经酒精发酵和不完全醋酸发酵酿造出果香浓郁的复合低醇果醋,最后经调配制成营养保健型低醇果醋饮品。
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| 关 键 词： | 复合 桃杏 果醋 饮料 |
| 修稿时间： | 2002年5月14日 |
The Development of Compond Low-alcohol Fruit-vinegar Beverage on Peach and Apricot |
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| Zhangbin et al.The Development of Compond Low-alcohol Fruit-vinegar Beverage on Peach and Apricot[J].Modern Food Science & Technology,2002,18(3):22-24. |
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| Authors: | Zhangbin |
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| Abstract: | This paper introduces that peach and apricot as main raw material are subjected to liquid fermentation (alcoholic fermentation and disabsolutely acetic acid fermentation)to produce compond low- alcohol fruit- vinegar with rich peach and apricot flavour, which is formulated to make a high - grade health beneficial drink. |
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| Keywords: | compond peach apricot fruit - vinegar beverage |
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