| 以酒精为原料酿造高酸度白醋工艺探讨 |
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| 引用本文： | 徐玲,王文风,周广田.以酒精为原料酿造高酸度白醋工艺探讨[J].山东食品发酵,2007(1):13-15. |
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| 作者姓名： | 徐玲 王文风 周广田 |
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| 作者单位： | 山东轻工业学院食品与生物工程学院,济南250353 |
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| 摘 要： | 以酒精为原料,利用液态深层发酵工艺,经过后期过滤脱色浓缩处理,可以生产出无色、澄清透明、无沉淀、风味良好的高浓度酿造白醋。该文就此工艺的工艺要点和已采用的新技术作简单地阐述。
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| 关 键 词： | 酒精 液态深层发酵 高酸度酿造白醋 |
Discussion on Brewing Highly Sour Fermented White Vinegar with Alcohols |
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| XU Ling ,WANG Wen-feng, ZHOU Guang-tian.Discussion on Brewing Highly Sour Fermented White Vinegar with Alcohols[J].Shandong Food Ferment,2007(1):13-15. |
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| Authors: | XU Ling WANG Wen-feng ZHOU Guang-tian |
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| Affiliation: | College of Food and Bio-engineering,Shandong Institute of Light Industry,Jinan,250353 |
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| Abstract: | Using alcohols as raw material,a colorless,clear and transparent, precipitation free,soft sour and good flavor white vinegar was produced with submerged fermentation, and filtration decoloring treatment. The processing and new technologies were introduced in this article. |
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| Keywords: | alcohols submerged fermentation highly sour fermented white vinegar |
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