摘要
探讨了柿子果醋饮料的加工工艺,在此基础上,对影响柿子果糕品质的柿子浓缩汁、白砂糖等因素进行了研究,旨在为柿子果醋饮料的加工提供理论和技术参数。
The processing technology for persimmon fruit vinegar drink was discussed in this paper,and the factors such as persimmon juice concentrate,white sugar,which can affect quality of persimmon fruitcate,were studied,so as to provide the theoretical and technical basis for processsing of persimmon fruit vinegar drink.
作者
王文光
李劼
刘伟
WANG Wenguang;LI Jie;LIU Wei(Yangling Vocational&Technical College,Yangling,Shaanxi 712100,China)
出处
《陕西农业科学》
2021年第8期49-51,64,共4页
Shaanxi Journal of Agricultural Sciences
基金
杨凌职业技术学院科学研究基金项目(A2019046)。
关键词
柿子
果醋
饮料
Persimmon
Fruit vinegar
Drink
