桃杏复合低醇果醋饮料的研制  

The Development of Compond Low - alcohol Fruit - vinegar Beverage on Peach and Apricot

作　　者：张滨[1] 向延菊[1] 王桂芬[1] 热依木江[1] 

机构地区：[1]塔里木农垦大学农业工程学院,新疆阿拉尔843300

出　　处：《广州食品工业科技》2002年第3期22-24,16,共4页

摘　　要：本文以桃、杏为原料,采用液态深层发酵生产工艺,经酒精发酵和不完全醋酸发酵酿造出果香浓郁的复合低醇果醋,最后经调配制成营养保健型低醇果醋饮品。This paper introduces that peach and apricot as main raw material are subjected to liquid fermentation (alcoholic fermentation and disabsolutely acetic acid fermentation)to produce compond low- alcohol fruit- vinegar with rich peach and apricot flavour, which is formulated to make a high - grade health beneficial drink.

关 键 词：复合低醇果醋饮料 桃 液态深层发酵 保健饮料 质量指标 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]