| 果醋澄清工艺的研究进展 |
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| 引用本文： | 姚忱,由涛.果醋澄清工艺的研究进展[J].中国调味品,2011,36(1). |
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| 作者姓名： | 姚忱 由涛 |
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| 作者单位： | 1. 南京勤善堂生物技术有限公司,南京,210003
2. 南京工业大学,生物与制药工程学院,南京,210009 |
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| 摘 要： | 果醋发酵后的澄清工艺对果醋品质具有重要影响,文章介绍了果醋的开发现状,总结了果醋澄清过程的各种工艺及其研究情况,指出了果醋澄清中存在的问题,并对其发展趋势进行了展望.
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| 关 键 词： | 果醋 澄清 工艺 研究进展 |
Research progress of clarification technology of fruit vinegar |
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| YAO Chen,YOU Tao.Research progress of clarification technology of fruit vinegar[J].China Condiment,2011,36(1). |
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| Authors: | YAO Chen YOU Tao |
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| Affiliation: | YAO Chen1,YOU Tao2(1.Nanjing Qin Sin Tong Biotechnology Co.,Ltd.,Nanjing 210003,China,2.College of Biotechnologyand Pharmaceutical Engineering,Nanjing University of Technology,Nanjing 210009,China) |
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| Abstract: | The clarification technology has an important influence on the quality of fruit vinegar.In this paper,the development status of fruit vinegar was described.The clarification technology and research situation of fruit vinegar were summarized.The existing problems and developing trend in clarification of fruit vinegar were pointed out. |
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| Keywords: | fruit vinegar clarify technology progress |
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