| 大枣发酵醋酸饮料的研制 |
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| 引用本文： | 吴忠会. 大枣发酵醋酸饮料的研制[J]. 饮料工业, 2006, 9(10): 14-17 |
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| 作者姓名： | 吴忠会 |
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| 作者单位： | 陕西科技大学,陕西,西安,710016 |
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| 摘 要： | 对大枣制汁条件进行了单因素试验，确定了制备枣汁的最佳工艺；通过正交试验得出合理的发酵工艺条件；经调配获得了营养丰富，且具预防感冒、消除疲劳、醒酒、降脂等保健功能的饮料。
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| 关 键 词： | 大枣汁 醋酸发酵 发酵饮料 |
| 修稿时间： | 2006-09-05 |
Development of fermented acetic acid jujube beverage |
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| WU Zhong-hui. Development of fermented acetic acid jujube beverage[J]. Beverage Industry, 2006, 9(10): 14-17 |
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| Authors: | WU Zhong-hui |
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| Abstract: | Single-factor experiments were carried out on the conditions for jujube juice preparation, and the optimum juice preparation technology determined. The rational fermentation technology was also obtained through orthogonal tests. A beverage enriched in nutrients with flu-preventing, fatigue-relieving,alcoholism-eliminating and blood-fat-lowering effects was successfully formulated. |
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| Keywords: | jujube juice acetic acid fermentation fermented beverage |
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