|
|||||
|
|
| 龙葵果醋发酵工艺的研究 | |
| 引用本文： | 蒋继丰,于天雁,吴红艳,尹国良,王存堂.龙葵果醋发酵工艺的研究[J].齐齐哈尔大学学报(自然科学版),2008,24(4). |
| 作者姓名： | 蒋继丰 于天雁 吴红艳 尹国良 王存堂 |
| 作者单位： | 1. 齐齐哈尔大学,农产品加工黑龙江省普通高校重点实验室,黑龙江,齐齐哈尔,161006 2. 富裕县励志民族中学,黑龙江,富裕,161200 3. 齐齐哈尔市技术监督局,黑龙江,齐齐哈尔,161006 |
| 摘 要： | 研究了以龙葵为原料,采用酵母菌和醋酸菌连续液态发酵生产龙葵果醋的发酵工艺.选择发酵温度为32℃,装样量为40%,接种量为20%的条件,可得到澄清的发酵果醋,陈酿后品质更佳. |
| 关 键 词： | 龙葵 醋酸发酵 发酵工艺 |
Brewing technological study of solanum nigrum vinegar |
|
| JIANG Ji-feng,YU Tian-yan,WU Hong-yan,YIN Guo-liang,WANG Cun-tang.Brewing technological study of solanum nigrum vinegar[J].Journal of Qiqihar University(Natural Science Edition),2008,24(4). | |
| Authors: | JIANG Ji-feng YU Tian-yan WU Hong-yan YIN Guo-liang WANG Cun-tang |
| Institution: | JIANG Ji-feng1,YU Tian-yan 2,WU Hong-yan1,YIN Guo-liang3,WANG Cun-tang1(1.Key Laboratory of Processing Agricultural Products of Heilongjiang Province,Qiqihar University,Heilongjiang Qiqihar 161006,China,2.Lizhi National School of Fuyu County,Heilongjiang Fuyu 161200,3.Qiqihar City Technology Supervision Bureau,China) |
| Abstract: | |
| Keywords: | solanum nigrum acetic acid fermentation fermentation technology |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |