摘要
连续监测了保宁醋固态发酵过程淀粉、还原糖、糖化力、醋醅水分含量的变化。保宁醋固态发酵分为糖化、酒化,醋酸发酵,食醋后熟3个阶段,对各阶段理化指标的变化进行了动态分析。为工艺改革、发展提供了有价值的数据。
Changes of starch, reducing sugar, saccharification ability and water content in vinegar paste were detected continuously during solid-state fermentation of Baoning vinegar. The process of fermentation could be divided into three periods： saccharification and alcohol fermentation, acetic fermentation, post maturation of vinegar. The dynamic change of physicochemical index was analysed during each period. It offered valuable data to innovation and development of processing technology.
出处
《中国酿造》
CAS
北大核心
2006年第5期45-47,共3页
China Brewing
关键词
保宁醋
固态发酵
理化指标
动态分析
Baoning vinegar
solid-state fermentation
physicochemical index
dynamic analysis
