| 野生葛根保健醋发酵工艺研究 |
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| 引用本文： | 邵伟,唐明,熊泽,戴启昌.野生葛根保健醋发酵工艺研究[J].江苏调味副食品,2004,21(3):5-7. |
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| 作者姓名： | 邵伟 唐明 熊泽 戴启昌 |
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| 作者单位： | 1. 三峡大学化学与生命科学学院,宜昌,443001
2. 三峡大学职业技术学院,宜昌,443001 |
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| 摘 要： | 介绍了以野生葛根为主要原料，利用黑曲霉、酵母菌、醋酸菌对葛根进行发酵，将葛根中的淀粉转化为醋的工艺，该工艺保留了葛根中的功能性成分，所制出的醋有较高的黄酮含量，使其有较好的保健功能。
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| 关 键 词： | 野生葛根 保健醋 发酵工艺 黑曲霉 酵母菌 醋酸菌 |
| 文章编号： | 1006-8481(2004)03-0005-03 |
| 修稿时间： | 2004年1月7日 |
Study on the fermentation craft of the health-care vinegar of Pueraria Labata (Wilid.) Ohwi |
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| SHAO Wei,TANG Ming,XIONG Ze,DAI Qi-chang.Study on the fermentation craft of the health-care vinegar of Pueraria Labata (Wilid.) Ohwi[J].Jiangsu Condiment and Subsidiary Food,2004,21(3):5-7. |
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| Authors: | SHAO Wei TANG Ming XIONG Ze DAI Qi-chang |
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| Affiliation: | 1.College of Chemistry and Life Science Three Gorges University Yichang 443001; 2. Vocation Technology college Three Gorges University Gezhouba Yichang 443001 |
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| Abstract: | This paper introduces the craft to ferment a vinegar by mildew, yeast and acetobacter with Pueraria Labata (Willd.) Ohwi as main raw materials, in this craft, starch was converted into vinegar, and the functional composition of Pueraria Labata (Willd.) Ohwi was reserved at the same time. As the vinegar has a higher content of favonoids, it makes the vinegar have a nice health-care function. |
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| Keywords: | Pueraria Labata(Willd )Ohwi mildew yeast acetobacter vinegar |
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