功能性西瓜醋酸饮料工艺研究  

Study on technology for functional acetic acid watermelon drink

作　　者：周红[1] 翟金兰[1] 杨文侠[1] 颜海燕[1] 王利[1] 

机构地区：[1]新疆石河子大学工学院食品科学系,新疆石河子832003

出　　处：《饮料工业》2002年第2期25-27,共3页Beverage Industry

摘　　要：介绍以西瓜为主要原料 ,经酒精发酵和醋酸发酵制成西瓜醋后 ,再与西瓜汁、蜂蜜、草莓汁。The technology for functional acetic acid watermelon drink is described. Watermelon vinegar was obtained as a result of alcoholic fermentation and acetic acid fermentation. Then, the vinegar was mixed with watermelon juice, honey, strawberry juice, sugar, etc. to give a functional drink.

关 键 词：酒精发酵 醋酸发酵 西瓜 醋酸发酵饮料 功能性 生产工艺 产品指标 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]