摘要
概述了果醋生产工艺的技术改进方法,以有机水果为原料,用膨化的有机大米调节糖度,对液态果酒进行发酵;设计了液态表面静置醋酸发酵的有机果醋生产技术,并介绍了有机青梅醋产品的开发和认证。
The improved technology for fruit vinegar production was introduced. Using organic fruits as raw materials, the liquid fruit wine was fermented with puffing organic rice to regulate sugar degree. The processing route for organic fruit vinegar production was design by the stable liquid surface acetic fermentation. The development and certification of organic greengage vinegar were also introduced.
出处
《中国酿造》
CAS
北大核心
2007年第9期40-43,60,共5页
China Brewing
关键词
有机食品
有机果醋
认证
设计
生产
organic food
organic fruit vinegar
certification
design
production
