功能性西瓜醋酸饮料工艺研究  

Study on Technology of Functional watermelon Vinegary 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,石河子832003

出　　处：《山东食品发酵》2002年第1期52-54,共3页Shandong Food Ferment

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、白糖等调配而成的功能性西瓜发酵醋酸饮料的工艺。In this paper, using watermelon as a major material, watermelon vinegar was produced by way of alcoholic ferment and acetic acid ferment. The technology of functional watermelon drink by acetic acid ferment was introduced, that is mix watermelon juice, strawberry juice, sugar, etc. with watermelon vinegar.This drink is of great nutritive function.

关 键 词：西瓜 醋酸发酵饮料 功能性 工艺研究 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]