摘要
该文对酿造食醋、食醋的功能性及近年来中外食醋科技工作者对新型功能性食醋的研发等方面进行了综合论述,在此基础上提出了开发新型功能性食醋的设计,如以粮食新资源为原料的功能性食醋、糖类功能醋、果蔬类功能醋等共19种。
The paper provided an overall review on brewing vinegar, vinegar functionality, and the recent research and development of new-type functional vinegar worked by national and international scientists. Based on this, a total nineteen types of approaches were divised to develop the new-type functional vinegar, including functional vinegar, saccharide functional vinegar, and fruit- vegetable functional vinegar, etc., which took new grain resources as raw material
出处
《中国酿造》
CAS
北大核心
2004年第1期5-8,共4页
China Brewing
关键词
食醋
功能性
固态发酵
生产工艺
vinegar
functionality
solid-state fermentation
technological processing
