| 草莓糯米醋的研制 |
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| 引用本文： | 孙俊良,李兰,梁新红.草莓糯米醋的研制[J].食品工业科技,1999(2). |
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| 作者姓名： | 孙俊良 李兰 梁新红 |
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| 作者单位： | 河南技术师院 |
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| 摘 要： | 草莓糯米醋是以糯米为原料经糖化、酒化、醋酸发酵而得的米醋，再按一定比例与草莓原汁混合，找出最佳配比最终制得营养丰富，口味柔和，有浓郁水果香味的调味制品。
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| 关 键 词： | 糖化 发酵 草莓糯米醋 |
Manufacture of strawberry glutinous rice vinegar |
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| Sun Junliang.Manufacture of strawberry glutinous rice vinegar[J].Science and Technology of Food Industry,1999(2). |
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| Authors: | Sun Junliang |
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| Affiliation: | Sun Junliang |
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| Abstract: | Using glutinous
rice as raw material,rice vinegar was made by way of saccharificating,alcoholic fermenting and
acetic acid fermenting.And then,mixing strawberry juice with optimum amount of rice vinegar,we
can get a kind of strawberry glutinous rice vinegar which has high nutrition,soft taste and fruit
flavourecl smell. |
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| Keywords: | saccharification fermentation strawberry glutinous rice vinegar |
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