| 大蒜醋的制备 |
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| 引用本文： | 田迪英,杨荣华.大蒜醋的制备[J].中国调味品,2005(4):38-41. |
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| 作者姓名： | 田迪英 杨荣华 |
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| 作者单位： | 浙江工商大学,食品、生物与环境工程学院,浙江,杭州,310035 |
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| 摘 要： | 以大蒜为原料，采用脱臭、浸提、回流、蒸馏等工艺加工成汁，经酒精发酵、醋酸发酵制成营养丰富、口味独特的大蒜醋。
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| 关 键 词： | 酒精发酵 醋酸发酵 大蒜醋 |
| 文章编号： | 1000-9973(2005)04-0038-04 |
| 修稿时间： | 2004年12月31 |
Study on the garlic vinegar |
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| TIAN Di-ying,YANG Rong-hua.Study on the garlic vinegar[J].China Condiment,2005(4):38-41. |
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| Authors: | TIAN Di-ying YANG Rong-hua |
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| Abstract: | In this research,garlic were used as row materials and were treated by process of takeoff of odour,extraction,cirumfluence and distillation etc.to obtain a juice. A fter alcohol fenment and acetic acid ferment,the juice was turned into a garlic vinegar with plentiful nutrition and unique taste. |
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| Keywords: | alcohol ferment acetic ferment garlic Vinegar |
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