| 功能性西瓜醋酸饮料工艺研究 |
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| 引用本文： | 周红,翟金兰,杨文侠,颜海燕,王利.功能性西瓜醋酸饮料工艺研究[J].食品科技,2001(3):40-41. |
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| 作者姓名： | 周红 翟金兰 杨文侠 颜海燕 王利 |
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| 作者单位： | 新疆石河子大学工学院食品科学系 |
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| 摘 要： | 介绍以西瓜为主要原料，经酒精发酵和醋酸发酵制成西瓜醋后，再与西瓜汁、蜂蜜、草莓汁、白糖等调配而成的功能性西瓜发酵醋酸饮料的工艺。
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| 关 键 词： | 西瓜 醋酸发酵饮料 功能性 工艺研究 |
| 文章编号： | 1005-9989(2001)03-0040-02 |
| 修稿时间： | 2000年12月20 |
Study on Technology of Functional Watermelon Vinegary Drink |
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| ZHOU Hong,ZHAI Jin-Lan,YANG Wen-xia,YAN Hai-yan,WANG Li.Study on Technology of Functional Watermelon Vinegary Drink[J].Food Science and Technology,2001(3):40-41. |
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| Authors: | ZHOU Hong ZHAI Jin-Lan YANG Wen-xia YAN Hai-yan WANG Li |
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| Affiliation: | ZHOU Hong ZHAI Jin Lan YANG Wen xia YAN Hai yan WANG Li |
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| Abstract: | In this paper,using watermelon as a major material,watermelon vinegar was produced by way of alcoholic ferment and acetic acid ferment.The technology of functional watermelon drink by acetic acid ferment was introduced,that is mix watermelon juice,strawberry juice,sugar,etc.with watermelon vinegar.This drink is of great nutritive function. |
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| Keywords: | watermelon acetic acid fermentative drink functional technological study |
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