| 芦荟猴头菇酒的生产工艺 |
| |
| 引用本文： | 邹东恢,关宏,梁敏.芦荟猴头菇酒的生产工艺[J].食品与机械,2002(4):25-25,30. |
| |
| 作者姓名： | 邹东恢 关宏 梁敏 |
| |
| 作者单位： | 齐齐哈尔大学 |
| |
| 摘 要： | 以猴头菇为特色原料，确定发酵工艺条件，加入芦荟原汁，经调配制成风味独特，具有保健功能的芦荟猴头菇酒。
|
| 关 键 词： | 芦荟猴头菇酒 生产工艺 发酵 保健酒 |
Production process of Aloe and hydnum erinaceus wine |
| |
| Zou DonghuiGuan HongLiang Min.Production process of Aloe and hydnum erinaceus wine[J].Food and Machinery,2002(4):25-25,30. |
| |
| Authors: | Zou DonghuiGuan HongLiang Min |
| |
| Affiliation: | Zou DonghuiGuan HongLiang Min |
| |
| Abstract: | Hydnum erinaceus was used as the characteristic material.The fermentation technology condition was selected and to Aloe raw juice was added to make Aloe and hydnum erinaceus wine which had unique flavour and health function. |
| |
| Keywords: | Aloe Hydnum erinaceus Fermented wine Technology |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
