摘要
将桑椹果直接抽提汁液并加以浓缩制成桑椹浓缩汁,再配以醋液及蜂蜜等辅料,通过调配处理制得桑果醋。对其工艺条件进行研究,确定了最佳配方,生产出的成品具有营养丰富、功能性好、风味独特等特点。
The nutritional components and physiological of mulberry were summarized in this paper. Using mulberry purified juice and vinegar as raw material, the technology was studied, and the best prescription was found. The product was rich in nutrient with good healthy function and unique flavor.
出处
《中国酿造》
CAS
北大核心
2007年第8期78-80,共3页
China Brewing
关键词
桑果醋
桑椹浓缩汁
功能成分
mulberry vinegar
mulberry concentrated juice
functional component
