摘要
回顾我国食醋生产技术的发展历程,分析了现行工艺的种类、特点与技术水平,指出必须开展食醋代谢工程研究,以现代生产技术推进食醋生产的技术进步,通过选育优良菌剂、优化生产工艺、设计革新生产设备和开发食醋新产品,使我国从制醋古国和大国转变为现代化制醋工业强国。
This review aims to retrieve the development history of production technology of Chinese vinegar, analyse the specie, feature and skill level of current technology. We must carry out the study of metabolism engineering, promote production technology of vinegar by modern biology technology. Moreover, our country should be changed from ancient country to powerful country of producing vinegar through seed selection, technology optimization, designing new production facility and exploiting new vinegar product.
出处
《中国调味品》
CAS
北大核心
2005年第1期3-6,共4页
China Condiment
关键词
食醋
生产工艺
代谢工程
技术进步
vinegar
production technology
metabolism engineering
technical advance
