| 柿子醋固态法发酵工艺 |
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| 引用本文： | 王同阳. 柿子醋固态法发酵工艺[J]. 中国调味品, 2005, 0(8): 36-38 |
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| 作者姓名： | 王同阳 |
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| 作者单位： | 菏泽学院,生物系,山东,菏泽,274030 |
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| 摘 要： | 以柿子和大米为原料，采用固态发酵法生产的柿子醋，含有醋酸、有机酸、醇、糖、矿物质、维生素、氨基酸等成份，营养价值高，保健作用强。
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| 关 键 词： | 柿子醋 固态发酵法 工艺 |
| 文章编号： | 1000-9973(2005)08-0036-03 |
| 收稿时间： | 2005-05-10 |
| 修稿时间： | 2005-05-10 |
The solide state fermentation technology of persimmon vinegar |
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| WANG Tong-yang. The solide state fermentation technology of persimmon vinegar[J]. China Condiment, 2005, 0(8): 36-38 |
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| Authors: | WANG Tong-yang |
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| Abstract: | Persimmon vinegar is made of persimmon and rice, by adopting the method of solide state fermentation. It contains ethylic acid, organic acid, alcohol, sugar, mineral substances, vitamins and amino acid etc. And so it has a high nutrive value and a strong health function. |
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| Keywords: | persimmon vinegar solide state iermentation technology |
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