| 酿造醋饮料的脱色与配兑工艺探讨 |
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| 引用本文： | 焦迎春.酿造醋饮料的脱色与配兑工艺探讨[J].青海大学学报,1998,16(4):43-46. |
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| 作者姓名： | 焦迎春 |
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| 作者单位： | 青海大学农牧学院农学系 西宁810016 |
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| 摘 要： | 以传统工艺酿造的食醋为原料探讨了酿造醋饮料的脱色与配兑工艺，并确定了最佳脱色条件和最优配兑方案。
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| 关 键 词： | 酿造 醋饮料 脱色 配兑工艺 |
Discussion on Fading and Compounding of Brewed Vinegar Beverage |
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| Jiao Yingchun.Discussion on Fading and Compounding of Brewed Vinegar Beverage[J].Journal of Qinghai University(Natural Science),1998,16(4):43-46. |
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| Authors: | Jiao Yingchun |
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| Abstract: | In this article, We studied fading and compounding technology of brewed vinegar with vinegar which brewed by traditional process as material, meanwhile, and obtained the best fading condition and the best compounding plan. |
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| Keywords: | Vinegar Beverage Fading Compounding |
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