发酵醋

提高液态发酵醋质量的方法

Methods on improving the quality of vinegar by liquid fermentation

反应器固态发酵醋糟工艺条件的研究

On Technological Conditions for Solid-State Fermentation of Vinegar Residue in a Bioreactor

改进液态深层发酵醋风味的设想

Improvement of the liquid - deep-fermenting vinegar 's flavor

采用高温浇淋法改善固态发酵醋综合风味的方法

The Improvement of Vinegar Flavor in Solid-Substrate Fermentation by Pouring Liquid at High Temperature

转轴式与转鼓式反应器发酵醋糟的比较

Comparison of Rotating Shaft and Rotating Drum Reactors for Fermentation of Vinegar Brewer 's Grains

对利用自行研制的反应器进行固态发酵醋糟生产蛋白质饲料的工艺进行了研究。

A technology for production of vinegar residue protein feeds by the solid-state fermentation in a bioreactor was studied .

固态发酵酒糟醋与传统醋的比较研究

Comparative study on solid-state fermentation brewing lees vinegar and traditional vinegar

磨盘柿天然发酵制醋的真菌区系鉴定和毒素分析

Aflatoxin and Identification of Mycoflora for Natural Fermented Persimmon Vinegar in Beijing

全酶法液态深层发酵制醋生产线的建立和控制

Establishment and control of vinegar production line for submerged fermentation by enzymes

红曲在液态深层发酵酿醋中的应用

Application of Red Kojic Rice ( Angkak ) in Submerged Fermentation of Vinegar

苹果渣发酵制醋最佳工艺条件的研究

Study on the optimal fermentation conditions of the vinegar producing with Apple Pomace

速酿塔液态发酵苹果醋的研究

Short - term Liquid Fermentation of Apple Vinegar

液态深层发酵苹果醋的研制试验

Experimental research on apple vinegar by submerged fermentation

镇江香醋是我国传统固态发酵酿醋的典型代表。

Zhenjiang vinegar is a representative Chinese vinegar produced by traditional solid-state fermentation technology .

黄伞菌丝体发酵型醋饮料的制备工艺

Fermented Vinegar Beverage of Mycelia of Pholiota adipose

发酵芦荟醋饮料的研究

Research on fermented aloe vinegar beverage

提高液态深层发酵酿醋工艺原料淀粉利用率的几个要点

Some key factors of improving raw material starch utilization ratio in liquid-deep layer fermentation brewing vinegar

液态深层发酵制醋工艺发酵周期短、产能大、产品澄清度高，是作为新型调味品二次加工的原料，但其质量风味欠佳。

Submerged fermentation technology with short fermentation period , high capacity , and the product with high clarification was as raw material of new type seasoning re-processing .

醋鳗、醋虱是发酵制醋工艺中造成醋液品质下降，产生异味，导致醋液产量降低的主要生物污染物。

Vinegar eel and vinegar louse are the main biological pollutants that would affect the vinegar quality , produce peculiar smell and decrease output of vinegar liquor .

深层发酵洋梨醋的研制

The development of deeply fermented pear vinegar Foreign Superstition

以富士苹果为原料，探讨了表面发酵法苹果醋的生产。

Using Fushi apple as raw material , inquiring into the production of apple vinegar using surface fermentation method .

探讨了以葡萄原酒为原料，采用生料工艺进行固态发酵酿造葡萄醋的新工艺，酒精转酸率平均达到77.36%。

This study discussed the new technology which used grape wine as raw material and adopted unmatured material technology to brew grape vinegar , the change ratio from alcohol to acid reached equally to 77 . 36 % .

从多方面、多层次，探讨了前液后固发酵法酿醋夏季减产的主要原因，制定了相应的防治措施，并取得了理想的效果。

This article from is various , multi-level , after discussed front the fluid the solid zymotechnics to ferment the main reason which the vinegar summer reduced production , has formulated the corresponding preventing and controlling measure , and has obtained the ideal effect .

以山葡萄汁为主要原料，通过发酵制成山葡萄醋饮料，采用正交优化试验设计确定了醋酸发酵的适宜工艺条件，即发酵温度30℃，发酵时间4d，醋酸菌接种量3%；

Acetic acid fermented beverage was prepared through mountain grape juice . The optimum fermentation condition was determined by orthogonal design , know as fermentation temperature 30 ℃, fermentation period time 4d , the volume of inoculums 3 % .

发酵条件对木醋杆菌合成细菌纤维素影响的研究进展

Effects of Fermentation Conditions on Biosynthesis of Bacteria Cellulose by Acetobacter xylinum

不同微生物发酵剂及木醋液在草炭发酵中应用效果研究

Study on the effect of microbial ferments and wood vinegar in peat fermentation

发酵型高酸度醋的应用及其酿造技术

Application and fermentation technology of highly sour fermented vinegar

固态发酵法生产柿子醋的研究

Study on production of persimmon vinegar by solid-state fermentation

液态表面发酵法生产苹果醋

Making apple vinegar by surface fermentation method

发酵法生产大蒜醋饮料

Fermentation production of Garlic Vinegar Beverage