摘要
本文从生料酿醋的必要性、可行性及特点分析 ,认为生料酿醋工艺不仅降低能耗、减少设备的一次性投资费用 ,而且发酵过程群微共酵 ,能够酿出风味独特的优质食醋 ,应是我国食醋工业的发展方向 ,值得大力推广。
This paper got the result that the technology of brewing vinegar with raw material can not only reduce energy consuming but also cut down the one-off investment of equipment,by analyzing the necessority,the feasibility and characteristic of it. It is a process that mant microorganisms brew together so that it can brew delicious vinegar.Itshoud be the developing direction of our table vinegar industry and be extended widely.
出处
《中国调味品》
CAS
北大核心
2001年第12期3-6,共4页
China Condiment
关键词
生料酿醋
必要性
可行性
食醋
工艺
发展
raw material
brewing vinegar
necessority
feasibility
charateristic,direction
