摘要
针对纯谷物醋体态的澄清进行试验研究。选择麸曲的添加量、作用温度、作用时间三因素设计正交试验,对比体态澄清度,感官品评其风味。通过实验,确定使纯谷物醋达到体态澄清、有光泽的最佳组合为8#,即3%麸曲,(55±1)℃,24h。
To conduct experiment for research on the clarification of pure grain vinegar.Choose the additive amount of bran koji,temperature and time as the factors of orthogonal test,compare the clarification effects and carry out sensory evaluation of its flavor.The best group is 8# with clarified state and shiny look.The bran koji amount of 3%,temperature of（55±1）℃,time of 24 his the best clarification condition.
出处
《中国调味品》
CAS
北大核心
2014年第12期52-54,共3页
China Condiment
关键词
纯谷物醋
麸曲添加量
作用温度
作用时间
pure grain vinegar
bran koji amount
operative temperature
operative time
