| 用熏色串香法改进液态法食醋的质量 |
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| 引用本文： | 彭涛,陈韶华.用熏色串香法改进液态法食醋的质量[J].中国酿造,2006(8):60-62. |
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| 作者姓名： | 彭涛 陈韶华 |
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| 作者单位： | 甘肃省轻工业科学研究所,甘肃,兰州,730000 |
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| 摘 要： | 用熏色串香的方法改进液态法生产工艺生产熏醋，实现了制醋不用糠（谷糠和麸皮），并用酸性蛋白酶和糖化酶活力高的发酵曲对醋酸发酵后的生醋醅进行后熟发酵，使产品保持了传统熏醋的特色和风味。
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| 关 键 词： | 熏醋 液态深层发酵 配兑 熏色串香 |
| 文章编号： | 0254-5071(2006)08-0060-03 |
| 修稿时间： | 2006年3月8日 |
Quality improvement of vinegar treated with aromatic smoke in liquid-state processing |
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| PENG Tao,CHEN Shao-hua.Quality improvement of vinegar treated with aromatic smoke in liquid-state processing[J].China Brewing,2006(8):60-62. |
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| Authors: | PENG Tao CHEN Shao-hua |
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| Abstract: | Smoked vinegar was produced with improved liquid-state processing by the treatment with aromatic smoke.In this study,the vinegar was produced without bran.Then,the unstrained vinegar was further mellowed by koji with high activity of acidic protease and saccharidase to maintain the traditional superior characteristics and good tastes. |
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| Keywords: | smoked vinegar liquid submerged fermentation blending bunch aromatic |
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