| 红曲在液态深层发酵酿醋中的应用 |
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| 引用本文： | 杜风刚. 红曲在液态深层发酵酿醋中的应用[J]. 中国酿造, 2004, 0(3): 25-26 |
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| 作者姓名： | 杜风刚 |
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| 作者单位： | 济南试金集团德馨斋酿造有限公司,山东,济南,250100 |
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| 摘 要： | 该文论述了红曲在液态深层发酵食醋生产中的应用。对于此工艺的操作要点、方法及生产试验的效果做了介绍。结果表明,红曲能提高食醋对光和氧的稳定,能产生多种酶类使食醋口感柔和,香味浓郁,色泽红润,并能抑制肉毒梭状芽孢杆菌生长。
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| 关 键 词： | 红曲 液态 深层发酵 |
| 文章编号： | 0254-5071(2004)03-0025-02 |
| 修稿时间： | 2003-10-17 |
Application of Red Kojic Rice (Angkak) in Submerged Fermentation of Vinegar |
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| DU Feng-gang. Application of Red Kojic Rice (Angkak) in Submerged Fermentation of Vinegar[J]. China Brewing, 2004, 0(3): 25-26 |
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| Authors: | DU Feng-gang |
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| Abstract: | This paper has discussed the applications of red kojic rice in the vinegar production with submerged fermentation. The key operation, methods and experimental result of the processing have been also introduced. The result shows that red kojic rice could enhance the stability of vinegar against light and oxygen, produce more enzymes to improve the sensory properties of product, and inhibit the growth of Clostridium botulinum. |
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| Keywords: | red kojic rice liquid-state submerged fermentation |
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