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。
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.
出处
《农产品加工（下）》
2006年第1期38-39,42,共3页
Farm Products Processing
关键词
柿子醋
固液发酵法
工艺
persimmon vinegar
solid-liquid state fermentation
technology
