摘要
文章研究了以大米和枣渣为原料,采用固态发酵法生产枣醋,以大米熟料和生料两种方式进行发酵,对发酵过程中总糖、还原糖、酒精度和总酸的变化进行了动态分析,为枣醋酿造提供了理论依据。
Jujube vinegar is produced by solid-state fermentation, which takes rice and jujube residues as raw materials, fermented in two ways such as cooked rice and raw rice materials. The dynamic changes of total sugar, reducing sugar, alcohol concentration and total acid are analyzed during fer- mentation process, which provide theoretical foundation for jujube vinegar fermention.
出处
《中国调味品》
CAS
北大核心
2013年第4期32-34,共3页
China Condiment
基金
河北省科技计划项目(11221004D)
关键词
枣醋
固态发酵
理化指标
jujube vinegar
solid-state fermentation
physicochemical index
