摘要
研究了香瓜果醋发酵工艺,通过实验得出了香瓜果醋发酵的工艺条件,得到了营养丰富、香气浓郁、酸甜可口的成品。
In this paper, fermentation technological of muskmelon fruit vinegar was researched . The most suitable technological of muskmelon fruit vinegar were obtained by tests. The drink was characterized by pleasant sweetness and sourness and the richness of nutrients.
出处
《齐齐哈尔大学学报（自然科学版）》
2009年第6期82-84,共3页
Journal of Qiqihar University(Natural Science Edition)
关键词
香瓜
果醋
发酵
muskmelon
fruit vinegar
ferment
作者简介
蒋继丰（1966-）,男，黑龙江青冈人，教授，本科，从事保健与方便食品的研究和教学工作，http：//jlanjifeng．foodqs．com。
