【摘要】 通过固定化酵母技术对山西陈醋传统工艺中酒精发酵工序,不但缩短了发酵周期,而且还有效提高了食醋出品率和降低了生产成本。结果显示,改进后食醋出品率达到9.50%同时产品的口感和品质得到了提高。更多还原

【Abstract】 Ethanol fermentational process of Shanxi aged vinegar traditional technolgy by immobilized yeast technique,not only reducing fermentational time but also improving quality of vinegar and reducing the production cost.Results showed that the finished product of vinegar reached 9.5 improved technology,at the same time tasted and quality of vinegar is improved.更多还原