| 叠式动态表面发酵法生产苹果醋 |
| |
| 引用本文： | 顾立众.叠式动态表面发酵法生产苹果醋[J].食品与发酵工业,2004,30(5):153-155. |
| |
| 作者姓名： | 顾立众 |
| |
| 作者单位： | 江苏食品学院食品工程系,淮安,223001 |
| |
| 摘 要： | 研究了用叠式动态表面发酵法酿制苹果醋的工艺技术条件,分析了发酵过程中各主要成分的变化,确定了最佳工艺参数。
|
| 关 键 词： | 果醋 酒精发酵 醋酸发酵 |
| 修稿时间： | 2004年2月2日 |
Fermentation Process of Apple Vinegar |
| |
| Gu Lizhong Jiangsu Food Science College,Huaian.Fermentation Process of Apple Vinegar[J].Food and Fermentation Industries,2004,30(5):153-155. |
| |
| Authors: | Gu Lizhong Jiangsu Food Science College Huaian |
| |
| Affiliation: | Gu Lizhong Jiangsu Food Science College,Huaian,223001 |
| |
| Abstract: | The change of components during fermenttation was studied and the process parameters
were determined for apple vinegar production using pile-surface zymolysis tower. |
| |
| Keywords: | fruit vinegar alcohol fermentation acid fermentation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
