| 螺旋藻保健醋的研制 |
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| 引用本文： | 李次力,王冰,喻朝阳. 螺旋藻保健醋的研制[J]. 哈尔滨商业大学学报(自然科学版), 2000, 16(3): 35-38 |
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| 作者姓名： | 李次力 王冰 喻朝阳 |
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| 作者单位： | 1. 黑龙江商学院食品工程系,黑龙江,哈尔滨,150076
2. 大庆市粮食局,黑龙江,大庆,163000 |
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| 摘 要： | 用螺旋藻为新食物源，以液态深层发酵法来生产高营养价值的食醋，确定了螺旋藻浓缩提取液的添加量为总发酵液量的10%
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| 关 键 词： | 螺旋藻 提取液 保健醋 |
| 修稿时间： | 2000-05-25 |
Manufacture of Spirulina Health Care Vinegar |
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| Li Ci-li,Wang Bing,Yu Zhao-yang. Manufacture of Spirulina Health Care Vinegar[J]. Journal of Harbin University of Commerce :Natural Sciences Edition, 2000, 16(3): 35-38 |
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| Authors: | Li Ci-li Wang Bing Yu Zhao-yang |
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| Abstract: | vinegar of high nutrition value has been made in liquid state deep-seated fermentation process, in which spirulina concentrated solution has been used as a new food source. Spirulina which is one tenth of the vinegar sauce mash fermented liquor gross is added into it. |
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| Keywords: | spirulina extract health care vinegar |
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