半连续式液体深层发酵酿制沙棘果醋  

Sea-buckthorn Fruit Vinegar by Semi-continuous Liquid-submerged Fermentation

作　　者：张男[1] 郭静[1] 邢旭东[1] 

机构地区：[1]沈阳市食品发酵研究院,辽宁110005

出　　处：《中国酿造》2003年第3期31-32,41,共3页China Brewing

摘　　要：该文介绍了以沙棘果汁为原料进行半连续式液体深层发酵酿制沙棘果醋。制得的果醋风味纯正独特,有沙棘果的典型香气,是一种有较高营养价值的新型饮品。This paper introduced sea-buckthorn fruit vinegar using Hippophac rhamnoides as a material, which was produced by semi-continuous liquid-submerged fermentation. The flavor of sea-buckthorn fruit vinegar was genuine special and has a nice smell of sea-buckthorns. It was a new-type nutritional drink.

关 键 词：沙棘果醋 发酵 果醋 

分 类 号：TS264.22[轻工技术与工程—发酵工程]