桑葚保健果醋工艺研究  

Study on the processing technology of mulberry acetic acid drink

作　　者：南亚[1] 

机构地区：[1]陕西科技大学职业技术学院,西安712081

出　　处：《食品科技》2008年第3期82-84,共3页Food Science and Technology

摘　　要：对桑葚保健果醋饮料的工艺条件进行了研究。桑葚通过酒精发酵、醋酸发酵制成非常有益于健康、市场前景广阔的新型饮料——桑葚保健果醋。The processing technology conditions of Mulberry acetic acid drink was studied in this article. Glucose of the jujube could be converted into acetic acid by alcohol and acetic fermentation. This jujube acetic acid is very useful for the health and it＇s a new type of beverage, which has a large market to be made.

关 键 词：桑葚汁 酒精发酵 醋酸发酵 桑葚醋饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]