abstract |
The present invention relates to a fermented grape juice added walnut confectionery and a method for manufacturing the same, walnut confectionery added 5-10% by weight of fermented grape juice fermented with yeast and lactic acid bacteria relative to the total weight of the dough forming blood By providing a longer shelf life and improving color and texture.n n n n Walnut confectionery, grape juice, fermentation, yeast, lactic acid bacteria |