| 番茄饮料的研究进展 |
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| 引用本文： | 韩慧.番茄饮料的研究进展[J].农产品加工．学刊,2012(11):194-195. |
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| 作者姓名： | 韩慧 |
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| 作者单位： | 天津实发中科百奥工业生物技术有限公司 |
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| 摘 要： | 传统的番茄饮料是未发酵饮料,为了提高营养成分和口感,适应不同的消费层次,满足不同消费者的食用嗜好,研发出一系列番茄发酵饮料,即以番茄汁为发酵基质,配以其他辅料,专以微生物发酵的新型番茄饮料。
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| 关 键 词： | 番茄 未发酵型番茄饮料 发酵型番茄饮料 |
Research Progress of the Tomato Drink |
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| HAN Hui.Research Progress of the Tomato Drink[J].Nongchanpin Jlagong.Xuekan,2012(11):194-195. |
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| Authors: | HAN Hui |
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| Institution: | HAN Hui(Tianjin SF-Bio Industrial Bio-tec Co.,Ltd,Tianjin 300462,China) |
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| Abstract: | The traditional tomato drinks are not fermented beverages,in order to improve the nutritional content and taste,to adapt to different levels of consumption,to meet different consumers’ eating habits,a series of tomato fermented beverages are developed,and it is that a new type of tomato drinks is designed to microbial fermentation,with tomato juice as a fermentation substrate,together with others accessories. |
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| Keywords: | tomato tomato juice drink fermented tomato beverage |
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