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.
出处
《山东食品发酵》
2002年第1期52-54,共3页
Shandong Food Ferment
关键词
西瓜
醋酸发酵饮料
功能性
工艺研究
产品指标
watermelon
acetic acid fermentative drink
functional
technological study
