摘要
以榨汁后的猕猴桃果渣、玉米粉、麸皮为原料，初步探讨了酒精发酵和醋酸发酵酿制猕猴桃醋的生产工艺，研制出了色香味俱佳的猕猴桃保健果醋。
This experiment made use of kiwi-fruit dregs,corn powder and wheat bran to study the process technology of kiwi-fruit vinegar which was made by fermentation.The vinegar's coloun perfume and odour were very well.
出处
《保鲜与加工》
CAS
2000年第11期9-11,共3页
Storage and Process
关键词
猕猴桃
果渣
发酵
果醋
kiwi-fruit
dregs
fermentation
vinegar
