摘要
采用固态发酵工艺生产酒糟醋,不仅能节约粮源,而且生产出来的酒糟醋在色泽、口感、理化指标、卫生标准等方面均符合国家食醋的标准,并且酒糟醋与传统食醋相比具有更好的食用价值,同时具有抑癌作用。
Use solid-state fermentation production lees vinegar, can not only save food sources , but also to meet the national standard vinegar in color, taste,physical and chemical indicators, health standards etc. Moreover, lees vinegar is better than the traditional vinegar at food value, and the role of inhibition of cancer.
出处
《中国调味品》
CAS
北大核心
2009年第4期82-84,共3页
China Condiment
关键词
固态发酵
酒糟醋
传统食醋
Solid-state fermentation
lees vinegar
traditional vinegar