摘要
阐述了在对浙江传统玫瑰米醋工艺特色及功能性成分分析的基础上,筛选高产Monacolin.K的红曲菌种,调整工艺条件,生产出既保留了传统特色,又富含Monacolin K的玫瑰米醋的过程,从而为传统工艺的深度挖掘创建一条路径。
The functional ingredients in Zhejiang rose rice-vinegar were firstly introduced in this paper. By applying new strain and optimizing production process, the new rose rice-vinegar was produced, which has traditional feature and was abundant in Monacolin. K.
出处
《中国酿造》
CAS
北大核心
2009年第6期137-140,共4页
China Brewing
