摘要
本文从传统及现有食醋固态发酵设备的缺点入手,基于食醋固态发酵原理,找准关键的控制点,创新性、系统性地开发多功能发酵罐,从温度、时间、供氧条件等方面予以有效控制,并详细论述该设备的创新优势。
This paper starts from the shortcomings of traditional and existing vinegar solid state fermentation equipment,based on the principle of solid fermentation of vinegar,identify the control points of key keys,innovative and systematic development of multifunctional fermentation tanks,from the temperature,time,for Oxygen conditions and other aspects are effectively controlled,and the innovative advantages of the equipment are discussed in detail.
作者
颜文凤
Yan Wenfeng(Quanzhou Zhongxiang Biotechnology Co.,Ltd.,Quanzhou 362600,China)
出处
《现代食品》
2018年第4期47-49,58,共4页
Modern Food
关键词
固态发酵罐
多功能
开发
Solid state fermentation tank
Multifunction
Development
