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传统镇江香醋生产工艺剖析 被引量:1

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摘要 我国食醋的发酵可分为糖化(酶水解)、酒精发酵及醋酸发酵三大生物化学工程,这三大工程可为液态,也可为固态.在我国传统工艺中,这三个工程有全部是液态的,如永春红曲醋、江浙玫瑰醋等;也有全部是固态的,如四川保宁醋、四川麸醋.目前城镇醋厂广泛采用的是全固态发酵,此外还有历史最久的液态酶解糖化。
作者 包启安
机构地区 北京食品研究所
出处 《江苏调味副食品》 2000年第2期6-7,共2页 Jiangsu Condiment and Subsidiary Food
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  • 2周德庆.微生物学教程[M].北京:高等教育出版社,2011.
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