摘要
为推广应用 TH-AADY,该文主要介绍了食醋酿造过程中主要的生物化学反应,试验了 TH-AADY不同接种量时复水活化液及糖化醪用量,通过生产试验,确定了 TH-AADY 的适宜用量在0.2%～0.25%。
In order to promote TH - ADDY, this article introduces the main chemical reactions in vinegar＇s production. With different amount of TH - ADDY, the dose of reconstitution liquid and Glucoamylase extract is tested. The appropriate usage of TH -ADDY determined by practical production is 0.2% -0.25%.
出处
《江苏调味副食品》
2006年第4期24-25,共2页
Jiangsu Condiment and Subsidiary Food
