桑椹保健食醋的开发与研制  

Research and development of healthy mulberry vinegar

作　　者：汪建国[1] 汪琦[2] 

机构地区：[1]嘉兴酿造总公司,浙江嘉兴314000 [2]浙江树人大学,浙江杭州310015

出　　处：《中国酿造》2005年第12期58-59,共2页China Brewing

摘　　要：简述了桑椹的营养成分和生理功能,以大米为原料、桑椹为辅料,采用酶法液态混合发酵,压榨后加蜂蜜调配,得到桑葚保健食醋。成品具有营养丰富、功能性好、风味独特等特点。The nutritional components and physiological fimctions of mulberry were summarized in this paper. Using rice as raw material and mulberry as adjunct materials, healthy mulberry vinegar was produced by enzymatic liquid-state fermentation and then mixed with honey after press. The product was rich in nutrients, with good healthy function and unique flavor.

关 键 词：桑椹 功能成分 液态发酵 保健食醋 

分 类 号：TS264.22[轻工技术与工程—发酵工程]