柑桔果醋饮料的生产工艺研究 |
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引用本文: | 李高阳,单杨.柑桔果醋饮料的生产工艺研究[J].现代商贸工业,2002(12):47-48. |
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作者姓名: | 李高阳 单杨 |
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作者单位: | 湖南省农业科学院农产品加工研究所,410125 |
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摘 要: | 柑桔果醋饮料是新一代健康饮品,它是运用现代生物技术,经酒精发酵、醋酸发酵加工而成。本文讨论了柑桔果醋饮料的加工工艺及操作要点。
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关 键 词: | 柑桔果醋 酶工程 发酵 超滤 |
Study on nutritious fruit vinegar of citrus |
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Abstract: | Citrus fruit vinegar is a new tape of health drinks. It apply mordern biological technology to debit-terize and clarificate for citrus fruit juice, then formed by alcohol fermentation and acetic acid fermentation. The article introduces producing process and operating points of citrus fruit vinegar. |
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Keywords: | Eitrus vinegar Enzyme Hermentation Hyperfiltration |
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