摘要
探讨了果粮醋的醋酸发酵工艺， 用实验证明双醋酸菌的醋酸发酵优于一次加入发酵法和补水发酵法； 液态发酵法果粮醋优于固态发酵果粮醋。
The fermentation process of fruit rice vinegar is investigated.The experiment shows that double vinegar bacteria are better than single vinegar bacteria,adding material in batches is better than adding material all at one time or adding water to vinegar fermentation,add in the case of fruit rice vinegar,liquid vinegar fermentation is better than solid vinegar fermentation.
出处
《贵州工业大学学报（自然科学版）》
CAS
1999年第2期75-78,共4页
Journal of Guizhou University of Technology(Natural Science Edition)
关键词
醋酸发酵
固态发酵
液态发酵
果糖醛
食醋
fruit rice vinegar
vinegar fermentation
vinegar bacteria
solid fermentation
liquid fermentation
