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新型保健饮料——果醋的酿造技术
引用本文:李巨秀,师俊玲.新型保健饮料——果醋的酿造技术[J].中国调味品,2001(10):3-6.
作者姓名:李巨秀  师俊玲
作者单位:西北农林科技大学食品科学与工程学院陕西杨凌712100
摘    要:果醋营养丰富,并具有多种保健功能与医疗价值。本文从生产历史与现状、生产原料及生产工艺等几个方面综述了果醋的生产概况与发展前景。适用于果醋加工的水果品种很多,其共同特点是营养丰富,含糖量、含酸量较高,果醋加工的工艺方法较多,主要可分为液态发酵、固液发酵及固态发酵法三种。每种发酵工艺均有自己的优缺点,操作要点也各不相同。

关 键 词:果醋  保健饮料  酿造技术  食醋
文章编号:1000-9973(2001)10-0003-04
修稿时间:2001年5月11日

A new type of healthy beverage-fruit vinegar processing technique
LI Ju xiu,SHI Jun ling.A new type of healthy beverage-fruit vinegar processing technique[J].China Condiment,2001(10):3-6.
Authors:LI Ju xiu  SHI Jun ling
Abstract:Vinegar made of fruit is a fashion and healthy beverage in the world now.Fruit vinegar was introduced from material,processing procedure and processing technique in this paper.There are many kinds of fruit varieties are fit to making vinegar.Processing techniques can be divided into 3 types according to the appearance of the material during the course of making vinegar,such as solid,solid-liquid and liquid.Every technique has its own advantage and shortcoming at the same time.The producing methods should be selected according to the materials' characteristic and condition.
Keywords:fruit vinegar  processing
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