| 桑椹保健食醋的开发与研制 |
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| 引用本文： | 汪建国,汪琦.桑椹保健食醋的开发与研制[J].中国酿造,2005(12):58-59. |
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| 作者姓名： | 汪建国 汪琦 |
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| 作者单位： | 1. 嘉兴酿造总公司,浙江,嘉兴,314000
2. 浙江树人大学,浙江,杭州,310015 |
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| 摘 要： | 简述了桑椹的营养成分和生理功能，以大米为原料、桑椹为辅料，采用酶法液态混合发酵，压榨后加蜂蜜调配，得到桑葚保健食醋。成品具有营养丰富、功能性好、风味独特等特点。
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| 关 键 词： | 桑椹 功能成分 液态发酵 保健食醋 |
| 文章编号： | 0254-5071（2005）12-0058-02 |
| 收稿时间： | 2005--04--12 |
| 修稿时间： | 2005年4月12日 |
Research and development of healthy mulberry vinegar |
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| WANG Jian-guo,WANG Qi.Research and development of healthy mulberry vinegar[J].China Brewing,2005(12):58-59. |
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| Authors: | WANG Jian-guo WANG Qi |
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| Affiliation: | 1. Zhejiang Jiaxing Brewing Company, Jiaxing 314000, China; 2. Zhejiang Shuren University, Hangzhou 310015, China |
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| Abstract: | The nutritional components and physiological fimctions of mulberry were summarized in this paper. Using rice as raw material and mulberry as adjunct materials, healthy mulberry vinegar was produced by enzymatic liquid-state fermentation and then mixed with honey after press. The product was rich in nutrients, with good healthy function and unique flavor. |
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| Keywords: | mulberry fimctional component liquid-state fermentation healthy vinegar |
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