Methods to prepare persimmon juice through lactic acid fermentation were introduced in this paper. The content of acid, reduce sugar, fat and vitamin C in raw material and production were detected.
介绍了以柿子汁为原料制备乳酸菌发酵饮料的工艺流程，并对原材料和发酵产品的一些营养指标进行了测量。
Methods to prepare persimmon juice through lactic acid fermentation were introduced in this paper. The content of acid, reduce sugar, fat and vitamin C in raw material and production were detected.
介绍了以柿子汁为原料制备乳酸菌发酵饮料的工艺流程，并对原材料和发酵产品的一些营养指标进行了测量。
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