| 配制型柿子酒的加工工艺 |
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| 引用本文： | 王同阳. 配制型柿子酒的加工工艺[J]. 食品工业, 2005, 0(4) |
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| 作者姓名： | 王同阳 |
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| 作者单位： | 菏泽学院生物系 山东菏泽 |
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| 摘 要： | 柿子是我国的一种传统的天然保健食品。为充分利用柿子资源,以柿汁和食用酒精等为原料,开发了配制型柿子酒。介绍了配制型柿子酒的生产工艺,该产品不仅营养价值高,风味独特,而且还具有一定的保健作用。
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| 关 键 词： | 柿干酒 配制 工艺 |
Processing technology of concocting persimmon liquor |
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| Wang Tong-yang. Processing technology of concocting persimmon liquor[J]. The Food Industry, 2005, 0(4) |
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| Authors: | Wang Tong-yang |
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| Affiliation: | Wang Tong-yang |
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| Abstract: | Persimmon is a kind of traditional and natural healthy food in China. In order to utilizing fully persimmon resource, concocting persimmon liquor has been developed, which is made from persimmon juice and edible alcohol. etc. This paper reports the processing technology of concocting persimmon liquor, the product has not only-high nutritive value and special flavor, but also health function. |
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| Keywords: | persimmon liquor concoction technology |
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