桃杏复合低醇果醋饮料的研制  

Development of compound apricot-peach fruit vinegar beverage with low alcohol

作　　者：张滨[1] 向延菊[1] 王桂芬[1] 热依木江[1] 

机构地区：[1]塔里木农垦大学农业工程学院,新疆阿拉尔843300

出　　处：《江苏调味副食品》2002年第6期18-21,共4页Jiangsu Condiment and Subsidiary Food

摘　　要：以桃、杏为原料 ,采用液态深层发酵生产工艺 ,经酒精发酵和不完全醋酸发酵酿造出果香浓郁的复合低醇果醋 ,最后经调配制成营养保健型低醇果醋饮品。This paper introduces that peach and apricot as main raw materials are subjected to liquid fermentation (alcoholic fermentation and disabsolutely acetic acid fermentation)to produce compound low-alcohol fruit-vinegar with rich peach and apricot flavour,which in formulated to make a high-grade health beneficial beverage.

关 键 词：复合 桃 杏 果醋 饮料 

分 类 号：TS264[轻工技术与工程—发酵工程]