| 提高固态发酵食醋出品率的实用技术 |
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| 引用本文： | 李大锦,王汝珍.提高固态发酵食醋出品率的实用技术[J].中国调味品,2007(10):53-58,74. |
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| 作者姓名： | 李大锦 王汝珍 |
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| 作者单位： | 上海大锦酿造技术研究所,上海,200331 |
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| 摘 要： | 介绍了固态发酵食醋生产中，从优选原辅料，改进处理方法，强化双边发酵酶系，液态酒精发酵，纯种醋酸发酵等方面，采取提高食醋出品率的实用技术。
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| 关 键 词： | 固态发酵 食醋 出品率 实用技术 |
| 文章编号： | 1000-9973（2007）10-0053-06 |
| 修稿时间： | 2007-04-05 |
The applicable techniques of improving the Final -product-rate of Sol id-state fermentation vinegar |
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| LI Da-jin,WANG Ru-zhen.The applicable techniques of improving the Final -product-rate of Sol id-state fermentation vinegar[J].China Condiment,2007(10):53-58,74. |
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| Authors: | LI Da-jin WANG Ru-zhen |
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| Affiliation: | Shanghai Dajin Brewage Technological Research Institute,Shanghai 200331,China |
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| Abstract: | The article introduced the applicable techniques of improving the Final-product-rate of Solid-state fermentation vinegar in tenns of selecting the raw materials to amenliorating the production method especially in liquid alcohol fermentation and acetic fermentation purification. |
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| Keywords: | Solid-state fermentation vinegar Final-product-rate techniques of improving |
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