广昌太空莲藕醋的研制  

Development of Guangchang Space Lotus Root Vinegar

作　　者：廖晓峰[1] 于荣[2] LIAO Xiao-feng;YU Rong(College of Chemistry and Biomaterials,East China University of Technology,Nanchang 330038,China;College of Water Resources and Environmental Engineering,East China University of Technology,Nanchang 330038,China)

机构地区：[1]东华理工大学化学与生物材料学院,南昌330038 [2]东华理工大学水资源与环境工程学院,南昌330038

出　　处：《中国调味品》2018年第8期82-87,共6页China Condiment

摘　　要：文章研究了莲藕醋的生产工艺,根据传统制醋的方法,结合生料制醋工艺,经过对不同麸曲筛选后对莲藕进行加工处理。通过对所得产品中酸及香气成分的检验来确定产品的感官、理化指标,为广昌太空莲藕的深加工开辟了新道路。Study the production technology of lotus root vinegar.According to the traditional making method of vinegar,combined with raw material making vinegar technology,the lotus root is processed after screening of different mouldy brans.Through the examination of acid and aroma components in the products,the sensory and physicochemical indexes of the products are determined,and a new road is opened for the deep processing of Guangchang space lotus root.

关 键 词：麸曲 生料制醋 酵母菌 黑曲霉 

分 类 号：TS264.22[轻工技术与工程—发酵工程]