无醇及低醇发酵果汁研究进展  

Advanced research on low-alcohol and non-alcohol fermented fruit juice

作　　者：谭余良[1] 杨幼慧[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《中国酿造》2006年第5期1-3,共3页China Brewing

摘　　要：简述了无醇及低醇发酵果汁的特点,重点介绍了无醇及低醇发酵果汁的生产工艺与国内外研究进展,并针对目前低醇果汁生产中存在的问题提出了相应的建议。The characteristics of low-alcohol and non-alcohol fermented fruit juice were introduced in this paper. The technology and advanced research both in and outside China were emphatically reviewed. Some suggestions to solve the problems in the production of low-alcohol and non-alcohol fermented fruit juice were also proposed accordingly.

关 键 词：无醇及低醇发酵果汁 工艺路线 问题及建议 

分 类 号：TS262.7[轻工技术与工程—发酵工程]