摘要
液态深层发酵制醋工艺发酵周期短、产能大、产品澄清度高,是作为新型调味品二次加工的原料,但其质量风味欠佳。该文从增香、增味、增色和澄清4个方面论述了提高液态深层发酵食醋风味的实用技术。结果表明:由于这些技术的应用使液醋质量风味得到显著提高,在香味、色泽上可以同固态食醋相比,在口味上也能接近固态食醋。
Submerged fermentation technology with short fermentation period, high capacity, and the product with high clarification was as raw material of new type seasoning re-processing. Practical technology of improving vinegar flavor in submerged fermentation was discussed from the improvement of aroma, taste, color and clarification in this paper. The result showed that liquid-vinegar flavor fermented by submerged technology was greatly improved. Its aroma, color and taste could be as good as that produced by solid-state fermentation.
出处
《中国酿造》
CAS
北大核心
2005年第1期4-9,共6页
China Brewing
关键词
液态深层发酵
食醋
风味
实用技术
submerged fermentation
vinegar
flavor
practical technology
