摘要
本文阐述了南瓜的营养保健作用,对南瓜发酵饮品的加工工艺进行了探讨,对可能影响产品质量的因素作了浅析并提出解决方法。
The function of nutrition and health in pumpkin, the technology of pumpkim lactic fermentation drinks were studied. The factors affecting the product quality, ways to improve the quality were provided.
出处
《食品与机械》
CSCD
1996年第2期21-21,共1页
Food and Machinery
关键词
南瓜
发酵
发酵饮料
工艺
Pumpkin Nutrition health Fermentation
