摘要
简述了桑椹的营养成分和生理功能,以大米为原料、桑椹为辅料,采用酶法液态混合发酵,压榨后加蜂蜜调配,得到桑葚保健食醋。成品具有营养丰富、功能性好、风味独特等特点。
The nutritional components and physiological fimctions of mulberry were summarized in this paper. Using rice as raw material and mulberry as adjunct materials, healthy mulberry vinegar was produced by enzymatic liquid-state fermentation and then mixed with honey after press. The product was rich in nutrients, with good healthy function and unique flavor.
出处
《中国酿造》
CAS
北大核心
2005年第12期58-59,共2页
China Brewing
关键词
桑椹
功能成分
液态发酵
保健食醋
mulberry
fimctional component
liquid-state fermentation
healthy vinegar ,
