刺梨果醋返浑褪色的成因研究  

Study on Back Mixing and Depigmentation of Rosa roxburghii Tratt Vinegar

作　　者：李志英[1] 许喜林[1] 王广会[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2010年第6期582-584,共3页Modern Food Science and Technology

摘　　要：本文从生物性和非生物性两个方面对引起刺梨醋返浑的原因作了探讨,经实验证明,刺梨醋返浑并不只是由微生物引起的,而是与非生物性的原因共同作用引起的。The reasons for back mixing and depigmentation of Rosa roxburghii Tratt vinegar were studied in this paper.The results showed that the back mixing and depigmentation of Rosa roxburghii Tratt vinegar were caused by co-action of microorganisms and non-biological factors.

关 键 词：刺梨醋 返浑 褪色 

分 类 号：TS264.22[轻工技术与工程—发酵工程]