| 香菇汁醋的研制 |
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| 引用本文： | 何连芳. 香菇汁醋的研制[J]. 中国调味品, 2005, 0(8): 39-41,35 |
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| 作者姓名： | 何连芳 |
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| 作者单位： | 大连轻工业学院,食品科学与生物工程学院,辽宁,大连,116034 |
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| 摘 要： | 以鲜香菇加工中的杀青水，加入蔗糖进行酒精发酵，用表面发酵法制醋，生产出具有营养丰富，味道鲜美的香菇汁醋。
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| 关 键 词： | 香菇杀青水 香菇汁醋 工艺 |
| 文章编号： | 1000-9973（2005）08-0039-03 |
| 收稿时间： | 2005-06-12 |
| 修稿时间： | 2005-06-12 |
Manufacture of vinegar with mushroom liquor |
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| He Lianfang. Manufacture of vinegar with mushroom liquor[J]. China Condiment, 2005, 0(8): 39-41,35 |
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| Authors: | He Lianfang |
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| Affiliation: | He Lianfang |
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| Abstract: | The vinegar was made with the liquor of scalding mushroom in the process of mushroom by surface fermentation. After sugar was added into the liquor, ethanol fermentation was performed. The vinegar produced is rich in nutrient and good in flavor. |
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| Keywords: | the liquor of scalding mushroom mushroom vinegar technology |
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