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.
出处
《中国酿造》
CAS
北大核心
2003年第3期31-32,41,共3页
China Brewing
关键词
沙棘果醋
发酵
果醋
sea-buckthorn fruit vinegar
fermentation
fruit vinegar
