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| 红豆果醋的加工工艺 | |
| 引用本文： | 彭凯,王华,李峰.红豆果醋的加工工艺[J].中国调味品,2007(5):54-55,66. |
| 作者姓名： | 彭凯 王华 李峰 |
| 作者单位： | 1. 齐齐哈尔大学,生命科学与工程学院,黑龙江,齐齐哈尔,161006 2. 克山县产品质量检验所,黑龙江,齐齐哈尔,161600 3. 齐齐哈尔市正弘德食品有限公司,黑龙江,齐齐哈尔,161000 |
| 摘 要： | 主要介绍了以黑龙江省大兴安岭野生红豆为主要原料生产红豆果醋的过程,详细分析了原料、发酵条件对产品质量的影响,总结了提高红豆果醋质量的方法。 |
| 关 键 词： | 红豆 原料 原料处理 发酵 陈酿 |
| 文章编号： | 1000-9973（2007）05-0054-02 |
| 修稿时间： | 2007-03-14 |
Technology of jumble beads fruit vinegar |
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| PENG Kai,WANG Hua,LI Feng.Technology of jumble beads fruit vinegar[J].China Condiment,2007(5):54-55,66. | |
| Authors: | PENG Kai WANG Hua LI Feng |
| Affiliation: | 1. Colloge of Life science and Technology of Qiqihar University, Qiqihar 161006, China;2. Institute of Product Quality Examination of Keshan country, Keshan 161600;3. Zhenghongde Food Limited company, Qiqihar 161000,China |
| Abstract: | The process of producing jumble beads fruit vinegar was studied.Wild jumble beads from Daxinganling in Heilongjiang province were the main materials.The article analyzed the effects materials and fermentation conditions on products's quality,and summarized the way to improve the quality of production. |
| Keywords: | jumble beads material material handling fermentation aging |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |