摘要
传统的番茄饮料是未发酵饮料,为了提高营养成分和口感,适应不同的消费层次,满足不同消费者的食用嗜好,研发出一系列番茄发酵饮料,即以番茄汁为发酵基质,配以其他辅料,专以微生物发酵的新型番茄饮料。
The traditional tomato drinks are not fermented beverages, in order to improve the nutritional content and taste, to adapt to different levels of consumption, to meet different consumers＇ eating habits, a series of tomato fermented beverages are developed, and it is that a new type of tomato drinks is designed to microbial fermentation, with tomato juice as a fermentation substrate, together with others accessories.
出处
《农产品加工（下）》
2012年第11期194-195,共2页
Farm Products Processing
