摘要
该技术以食用酒精为原料，采用固态酿造新工艺，人工接种醋酸菌８号，生产的食醋固态醋风味、质量稳定，成本有所降低。
This technique used edible alcohol as the raw material, adopeted a new brewing technology and manually inoculated acetic acid bacteria-8. As a result, the quality of the produced edible acetate was very stable, the flavor was good and the cost of production was reduced.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1998年第1期1-2,6,共3页
Food and Fermentation Industries
基金
山东省科委资助项目
关键词
酒精
固态氧化
食醋生产
alcohol, solid-state oxidation, edible acetate
