番茄糯米发酵饮料的生产工艺 |
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引用本文: | 唐琳,张淑萍,李宗彪.番茄糯米发酵饮料的生产工艺[J].现代商贸工业,2002(5):46-47. |
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作者姓名: | 唐琳 张淑萍 李宗彪 |
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作者单位: | 山东师范大学生命科学院食品科学与工程系,250014 |
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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。
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关 键 词: | 番茄 糯米 发酵 饮料 |
Study on processing technology of tomato, glutinous rice fermented drink |
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Abstract: | 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. |
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Keywords: | Tomato Glutinous rice Ferment Drink |
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