| 杏沙枣复合果醋饮料的研制 |
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| 引用本文： | 张滨,胡华,王桂芬.杏沙枣复合果醋饮料的研制[J].现代食品科技,2001,17(4):33-36. |
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| 作者姓名： | 张滨 胡华 王桂芬 |
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| 作者单位： | 1. 塔里木农垦大学农业工程学院,阿拉尔,843300
2. 阿克苏地区技术监督局,阿克苏,843000 |
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| 摘 要： | 以杏、沙枣为原料,采用液态深层发酵生产工艺,经酒精发酵和醋酸发酵酿造出果香浓郁的复合果醋,最后经调配制成营养保健果醋饮品。
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| 关 键 词： | 杏 沙枣 果醋 饮料 |
The development on compound Fruit-vinegar Beverage of Apricot and Russian Olive |
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| Zhang Bin.The development on compound Fruit-vinegar Beverage of Apricot and Russian Olive[J].Modern Food Science & Technology,2001,17(4):33-36. |
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| Authors: | Zhang Bin |
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| Abstract: | This paper introduces a high-grade health beneficial drink---compound fruit-vinegar with rich apricot and Russian olive flavor, which made by apricot and Russian Olive through liquid fermentation (alcoholic fermentation and acetic acid fermentation) . |
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| Keywords: | apricot Russian olive fruit-vinegar beverage |
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