| 果粮醋生产中醋酸发酵工艺的探讨 |
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| 引用本文： | 卢红梅. 果粮醋生产中醋酸发酵工艺的探讨[J]. 贵州工业大学学报(自然科学版), 1999, 28(2) |
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| 作者姓名： | 卢红梅 |
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| 作者单位： | 贵州工业大学轻工系,贵阳,550003 |
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| 摘 要： | 探讨了果粮醋的醋酸发酵工艺， 用实验证明双醋酸菌的醋酸发酵优于一次加入发酵法和补水发酵法； 液态发酵法果粮醋优于固态发酵果粮醋。
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| 关 键 词： | 醋酸发酵 醋酸菌 固态发酵 液态发酵 |
RESEARCH ON VINEGAR FERMENTATIONM PROCESS OF FRUIT-RICE VINEGAR |
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| LU Hong-mei. RESEARCH ON VINEGAR FERMENTATIONM PROCESS OF FRUIT-RICE VINEGAR[J]. Journal of Guizhou University of Technology(Natural Science Edition), 1999, 28(2) |
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| Authors: | LU Hong-mei |
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| Abstract: | The fermentation process of fruit rice vinegar is investigated.The experiment shows that double vinegar bacteria are better than single vinegar bacteria,adding material in batches is better than adding material all at one time or adding water to vinegar fermentation,add in the case of fruit rice vinegar,liquid vinegar fermentation is better than solid vinegar fermentation. |
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| Keywords: | fruit rice vinegar vinegar fermentation vinegar bacteria solid fermentation liquid fermentation |
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