| 桑椹果醋的研究进展 |
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| 引用本文： | 梁贵秋,吴婧婧,陆春霞,沈蔚.桑椹果醋的研究进展[J].现代农业科技,2012(2):344+355. |
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| 作者姓名： | 梁贵秋 吴婧婧 陆春霞 沈蔚 |
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| 作者单位： | 广西壮族自治区蚕业科学研究院,广西南宁,530007 |
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| 摘 要： | 果醋作为一种新型保健饮料,因其营养丰富、风味独特、口感俱佳而备受广大消费者的欢迎。桑椹果醋就是以桑椹为主要原料,经酒精和醋酸发酵而成,既可作为调味品,又可作为饮料直接饮用。该文从桑椹的营养、加工现状等方面综述桑椹果醋的研究进展,证明桑椹果醋的开发具有广阔的前景。
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| 关 键 词： | 桑椹 营养成分 果醋 研究进展 |
Progress of Mulberry Vinegar |
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| Authors: | LIANG Gui-qiu WU Jing-jing LU Chun-xia SHEN Wei |
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| Institution: | LIANG Gui-qiu WU Jing-jing LU Chun-xia SHEN Wei(Guangxi Research Institute of Sericulture,Nanning Guangxi 530007) |
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| Abstract: | Fruit vinegar is accepted by people because of its rich nutrients,good healthy function and unique flavor.Mulberry vinegar is produced by alcohol and acetic acid fermentation,which uses mulberry as raw material.Mulberry vinegar is not only used as seasoning,but also directly drunk as beverage.The nutritional components and processing current situation of mulberry vinegar were summarized in this paper,so as to prove that the development of mulberry vinegar had broad prospects. |
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| Keywords: | mulberry nutrition components truit vinegar progress |
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