保寧醋傳統(tǒng)固態(tài)發(fā)酵釀醋工藝的動(dòng)態(tài)分析-資料下載頁
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【正文】 輕工業(yè)出版社 ,2021， 130169. [3].郭勇 .現(xiàn)代生化技術(shù) [M].廣州：華南理工大學(xué)出版社，2021， 91110. [4].天津輕工業(yè)學(xué)院等 .工業(yè)發(fā)酵分析 [M].北京：中國(guó)輕工業(yè)出版社 ,1991， 5461. [5].上海市釀造科學(xué)研究所 .發(fā)酵調(diào)味品生產(chǎn)技術(shù) (修訂版)[M].北京：中國(guó)輕工業(yè)出版社， 1998， 289402. 參考文獻(xiàn) Dynamic analysis of vinegar process of Baoning vinegar with traditional solidstate fermentation Liu Jun， Yang Yong （ Sichuan Baoning Vinegar Co.。Ltd.。Langzhong 645000。China） Abstract:Changes of starch,reducing sugar,saccharification ability and water content in vinegar paste were detected continuously during vinegar process of Baoning vinegar with traditional solidstate process of fermentation could be divided into three periods: saccharification and alcohol fermentation,acetic fermentation,post maturation of dynamic change of physicochemical index was analysed during each offered valuable data to innovation and development of processing technology. Key words:Baoning vinegar。traditional solidstate fermentation。physico chemicalindex。 dynamic analysis。
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