摘要
探索了以酸浆为原料,经榨汁、酒精发酵和醋酸发酵生产果醋的新工艺,分析了酸浆果醋的加工工艺和操作要点。该产品保留有较多的维生素、食用纤维、有机酸等,对人体具有保健作用。
In this paper, Physalis was as raw material,studied producing fruit vinegar of new technology after juicing, alcohol fermentation and acetic fermentation,and analysied processing technology and operational key of Physalis fruit vinegar. The product contains more vitamines, edible fiber and organic acids. Hence it has effect of health-care to human.
出处
《中国调味品》
CAS
北大核心
2008年第7期64-66,共3页
China Condiment
基金
黑龙江省教育厅2005年科技计划
关键词
酸浆
果醋
酒精发酵
醋酸发酵
Physalis
fruit vinegar
alcohol fermentation
acetic fermentation
