传统酿醋工艺特性浅析  

Discuss on traditional vinegar producing technology

作　　者：赵德安 

机构地区：[1]新疆库尔勒孔雀食品厂,库尔勒841000

出　　处：《江苏调味副食品》2004年第5期1-4,14,共5页Jiangsu Condiment and Subsidiary Food

摘　　要：论述传统酿醋工艺是以提高产品风味为目的。分别阐明以谷物为原料、生料制曲、多菌混合发酵和固态发酵对提高产品质量的作用。By discussing something about vinegar, this article points out that traditional vinegar producing aims at improving vinegar—producing technology includes koji—brewing with law materials, mixed fermentation with various bacteria and solid—state fermentation. And all these play vital roles in improving vinegar's quality.

关 键 词：传统工艺 酿醋 谷物 生料制曲 多菌混合发酵 食醋 

分 类 号：TS264.22[轻工技术与工程—发酵工程]