摘要
甜酒是具有代表性的中国传统民间食品之一,有大罐及小罐发酵两种生产工艺。对甜酒的大罐及小罐发酵的生产工艺进行了阐述,介绍了生产甜酒的机械化设备,提出了小罐发酵甜酒生产亟待解决的问题,以期促进甜酒生产的自动化进程。
Jiuniang is one of the representative traditional foods in China.It can be produced in either big jars or small jars.In this paper,we elaborated the different production processes of Jiuniang in big jars and in small jars,introduced the corresponding mechanized equipments,and put forward the existing problems in the production of Jiuniang in small jars,so as to promote automatic production of Jiuniang.(Trans.by HUANG Xiaoli)
作者
曾荣妹
ZENG Rongmei(Guizhou Institute of Light Industry, Guiyang, Guizhou 550007, China)
出处
《酿酒科技》
2017年第12期41-44,共4页
Liquor-Making Science & Technology
基金
贵州省改革转制项目:黔科合体Z字[2015]4002号-2
项目名称"贵州山地玫瑰食品产品加工技术研究与应用"
贵州省科技计划课题:黔科院SYZ[2016]07
项目名称"功能性复合甜酒系列产品的研究及生产线自动化建设"
关键词
甜酒
小罐发酵
大罐发酵
生产工艺
机械化设备
Jiuniang
fermentation in small jars
fermentation in big jars
production process
mechanized equipment
