| 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, 0(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： | 2005-12-29 |
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, 0(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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