| 固液发酵法生产柿子醋的技术研究 |
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| 引用本文： | 王同阳,苏瑞荣.固液发酵法生产柿子醋的技术研究[J].农产品加工．学刊,2006(1):38-39,42. |
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| 作者姓名： | 王同阳 苏瑞荣 |
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| 作者单位： | 菏泽学院,生命科学系,山东,菏泽,274030 |
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| 摘 要： | 以柿子为原料,采用固液发酵法生产的柿子醋,含有醋酸、有机酸、醇、糖、矿物质、维生素和氨基酸等成分,营养价值高,保健作用强。
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| 关 键 词： | 柿子醋 固液发酵法 工艺 |
| 文章编号： | 1671-9646（2006）01-0038-02 |
| 收稿时间： | 2005-12-29 |
| 修稿时间： | 2005年12月29 |
The Study of the Technology of Producing Persimmon Vinegar with Solid-Liquid State Fermentation |
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| Wang Tongyang,Su Ruirong.The Study of the Technology of Producing Persimmon Vinegar with Solid-Liquid State Fermentation[J].Nongchanpin Jlagong.Xuekan,2006(1):38-39,42. |
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| Authors: | Wang Tongyang Su Ruirong |
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| Abstract: | Persimmon vinegar is made of persimmon, by adopting the method of solid-liquid state fermentation. It contains ethylic acid, organic acid, alcohol, sugar, mineral substances, vitamins and amino acid etc. And so it has a high nutritive value and a strong health function. |
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| Keywords: | persimmon vinegar solid-liquid state fermentation technology |
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