| 固态发酵法生产柿子醋的研究 |
| |
| 引用本文： | 王子光,刘德海.固态发酵法生产柿子醋的研究[J].河南科学,1997,15(2):196-199. |
| |
| 作者姓名： | 王子光 刘德海 |
| |
| 作者单位： | 河南省科学院生物研究所 |
| |
| 摘 要： | 以河南省济源柿子为主要原料，采用固态酿造分醋工艺，通过酒精发酵，醋酸发酵生产柿子醋，平均每公斤鲜柿生产二级食醋２．０公斤，产品无浑浊，沉淀，风味质量良好。
|
| 关 键 词： | 柿子醋 固态发酵法 发酵 食醋 |
STUDY ON PRODUCTION OF PERSIMMON VINEGAR BY SOLID-STATE FERMENTATION |
| |
| Wang Ziguang,Liu Dehai,Yang Yuhua.STUDY ON PRODUCTION OF PERSIMMON VINEGAR BY SOLID-STATE FERMENTATION[J].Henan Science,1997,15(2):196-199. |
| |
| Authors: | Wang Ziguang Liu Dehai Yang Yuhua |
| |
| Abstract: | This paper reports persimmon vinegar was produced, emplaying persimmon of Jiyuan city of Henan as main raw material by solid-state alcohol and acetic acid fermentation. The product is no muddy, no sediment and the flavor is unique. The production ratio is 2.0kg/kg persimmon (3.5%HAc). |
| |
| Keywords: | Persimmon \ Acetate fermentation \ Persimmon vinegar |
| 本文献已被 CNKI 维普 等数据库收录！ |
