| 临潼火晶柿子果醋发酵工艺研究 |
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| 引用本文： | 杜琨.临潼火晶柿子果醋发酵工艺研究[J].食品工业,2011(5). |
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| 作者姓名： | 杜琨 |
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| 作者单位： | 武警工程学院军事经济系; |
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| 摘 要： | 以柿子为原料,经榨汁并调整糖度后,采用酒精发酵、醋酸发酵发酵,酿制出具有柿子特有的果香和浓郁醋香的柿子果醋。
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| 关 键 词： | 果醋 柿子 研制 |
Study on Processing Techniques of Lintong Persimmon Fruit Vinegar |
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| Du kunEngineering College of Armed Polic Force.Study on Processing Techniques of Lintong Persimmon Fruit Vinegar[J].The Food Industry,2011(5). |
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| Authors: | Du kunEngineering College of Armed Polic Force |
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| Affiliation: | Du kunEngineering College of Armed Polic Force(Xi'an 710086) |
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| Abstract: | Persimmon containes abundant amino acids,vitamins and trace elements etc.fermentation to adjust sugar content and total acid content,then after filtration,persimmon health fruit vinegar was developed. |
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| Keywords: | vinegar persimmon fruit production techniques |
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