摘要
用螺旋藻为新食物源，以液态深层发酵法来生产高营养价值的食醋，确定了螺旋藻浓缩提取液的添加量为总发酵液量的10%
vinegar of high nutrition value has been made in liquid state deep-seated fermentation process, in which spirulina concentrated solution has been used as a new food source. Spirulina which is one tenth of the vinegar sauce mash fermented liquor gross is added into it.
出处
《黑龙江商学院学报》
2000年第3期35-38,共4页
Journal of Harbin Commercial University(Natural Sciences Edition)
关键词
螺旋藻
提取液
保健醋
研制
spirulina
extract health
care vinegar
