摘要
以苹果为原料 ,采用固态发酵工艺生产出风味优良的苹果醋 ,探讨了苹果与玉米的质量比及工艺控制应注意的关键环节。该生产工艺简便实用 。
Using apple as raw material , produced apple vinegar of good flavor through solid state ferment process ,studied the combining proportion of apple and maize, and key moment noticed in process control. The process is concise and economic, is fitted with production need of industrialization of medium-sized and pocket corporation.
出处
《陕西科技大学学报（自然科学版）》
2003年第1期47-50,共4页
Journal of Shaanxi University of Science & Technology
