大枣发酵醋酸饮料的研制  

Development of fermented acetic acid jujube beverage

作　　者：吴忠会[1] 

机构地区：[1]陕西科技大学,陕西西安710016

出　　处：《饮料工业》2006年第10期14-17,共4页Beverage Industry

摘　　要：对大枣制汁条件进行了单因素试验,确定了制备枣汁的最佳工艺;通过正交试验得出合理的发酵工艺条件;经调配获得了营养丰富,且具预防感冒、消除疲劳、醒酒、降脂等保健功能的饮料。Single-factor experiments were carded out on the conditions for jujube juice preparation, and the optimum juice preparation technology determined. The rational fermentation technology was also obtained through orthogonal tests. A beverage enriched in nutrients with flu-preventing, fatigue-relieving, alcoholism-eliminating and blood-fat-lowering effects was successfully formulated.

关 键 词：大枣汁 醋酸发酵 发酵饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]