| 红枣醋酸发酵饮料的生产工艺 |
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| 引用本文： | 吴西昆,王晔.红枣醋酸发酵饮料的生产工艺[J].饮料工业,1998,1(3):43-44. |
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| 作者姓名： | 吴西昆 王晔 |
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| 摘 要： | 介绍了以红枣为主原料经酒精发酵和醋酸发酵制成红枣醋后，再与红枣汁、蜂蜜、白糖等调配而成的红枣醋酸发酵饮料的生产工艺。
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| 关 键 词： | 红枣 醋酸发酵饮料 工艺流程 饮料 |
The production technology of acetic acid fermented Jujube brink |
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| Wu Xikun\ Wang Ye\ Xiong Weidong\ Dong Xiangjun.The production technology of acetic acid fermented Jujube brink[J].Beverage Industry,1998,1(3):43-44. |
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| Authors: | Wu Xikun\ Wang Ye\ Xiong Weidong\ Dong Xiangjun |
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| Affiliation: | Wu Xikun\ Wang Ye\ Xiong Weidong\ Dong Xiangjun |
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| Abstract: | Jujube was treated by alcohol fermentatoin and acetic acid fermentation.The resulting jujube vinegar was mixed with jujube juice,honey,sugar,etc.to produce an acetic acid fermented jujube drink. |
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| Keywords: | jujube\ acetic\ acid\ fermented drink\ technology |
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