摘要
本文介绍了以芦笋为原料,发酵成醋,然后配制成芦笋醋酸饮料的工艺过程。
This paper dwells upon the pmcessing of a tonic asparagus vineger drink. Through alcohhholic and acetic fermentaion,which is then mixed with asparagus vineger , honey and sugar to prouduce an acetic acid drink with great nutritive functions.
出处
《安徽农学通报》
2007年第16期168-169,共2页
Anhui Agricultural Science Bulletin
关键词
芦笋
发酵
醋酸饮料
赤藓糖醇
asparagus
fermentaion
acetic acid drink, erythritol
