摘要
研究了以糯米和番茄为主要原料生产发酵饮料的工艺。该饮料是一种低酒度、营养丰富、口味独特的浑浊型营养保健饮料。
Using fermentation broth of tomato and giutinous rice or tomato and fermented rice wine prepared separateiy, a new fermented drink technology was developed. The fermented drink was good in taste and rich in nutrients.
