摘要
研究总结了夏季生产山西醋的发酵规律。提出渡夏措施、合理调整原料配比、降低淀粉浓度、控制发酵温度和水份。论述了安全渡夏的关键因素。
The fermentation of Shanxi vinegar were studied in this paper. Proposed the crossing summer measures of vinegar. Adjusted reasonably the match of raw materials,decreased starch density controlled fermentation tempreture and moisture.Summarized the key factors of crossing summer safely.
出处
《中国调味品》
CAS
北大核心
2001年第8期6-7,共2页
China Condiment
关键词
山西醋
酒精发酵
醋酸发酵
夏季生产
发酵规律
Shanxi vinegar
measure
alcoholic fermentation
acetic acid fermentation
