| 论食醋的功能性与新型功能性食醋的开发 |
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| 引用本文： | 李幼筠. 论食醋的功能性与新型功能性食醋的开发[J]. 中国酿造, 2004, 0(1): 5-8 |
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| 作者姓名： | 李幼筠 |
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| 作者单位： | 成都市调味品研究所,四川,成都,610017 |
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| 摘 要： | 该文对酿造食醋、食醋的功能性及近年来中外食醋科技工作者对新型功能性食醋的研发等方面进行了综合论述,在此基础上提出了开发新型功能性食醋的设计,如以粮食新资源为原料的功能性食醋、糖类功能醋、果蔬类功能醋等共19种。
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| 关 键 词： | 食醋 功能性 固态发酵 生产工艺 |
| 文章编号： | 0254-5071(2004)01-0005-04 |
| 修稿时间： | 2003-09-19 |
Discussion on Vinegar Functionality and Development of New-type Functional Vinegar |
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| LI You-jun. Discussion on Vinegar Functionality and Development of New-type Functional Vinegar[J]. China Brewing, 2004, 0(1): 5-8 |
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| Authors: | LI You-jun |
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| Abstract: | The paper provided an overall review on brewing vinegar, vinegar functionality, and the recent research and development of new-type functional vinegar worked by national and international scientists. Based on this, a total nineteen types of approaches were divised to develop the new-type functional vinegar, including functional vinegar, saccharide functional vinegar, and fruit- vegetable functional vinegar, etc., which took new grain resources as raw material |
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| Keywords: | vinegar functionality solid-state fermentation technological processing |
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