| 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]. 饮料工业, 2002, 5(2): 25-27 |
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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,新疆,石河子,832003 |
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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醋酸饮料的工艺。
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| 关 键 词： | 酒精发酵 醋酸发酵 西瓜 醋酸发酵饮料 功能性 生产工艺 产品指标 |
| 修稿时间： | 2000-11-01 |
Study on technology for functional acetic acid watermelon drink |
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| ZHOU Hong,ZHAI Jin lan,YANG Wen xia,YAN Hai yan,WANG Li. Study on technology for functional acetic acid watermelon drink[J]. Beverage Industry, 2002, 5(2): 25-27 |
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| Authors: | ZHOU Hong ZHAI Jin lan YANG Wen xia YAN Hai yan WANG Li |
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| Abstract: | The technology for functional acetic acid watermelon drink is described. Watermelon vinegar was obtained as a result of alcoholic fermentation and acetic acid fermentation. Then, the vinegar was mixed with watermelon juice, honey, strawberry juice, sugar, etc. to give a functional drink. |
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| Keywords: | watermelon acetic acid fermented drink functionality technological research |
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