中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2014年
3期
67-70
,共4页
张春杰%张茜%李丽华%宋春雪
張春傑%張茜%李麗華%宋春雪
장춘걸%장천%리려화%송춘설
高氨基酸%复合大曲%晒醋%食醋
高氨基痠%複閤大麯%曬醋%食醋
고안기산%복합대곡%쇄작%식작
high amino acid%composite okuma%sun-burned vinegar%vinegar
通过原料创新和工艺创新，融合国内知名食醋酿造工艺，靶向调控食醋中氨基酸含量，研制出鲜香浓郁的高氨基酸醋。该技术增加了中国醋类新品种，提升了食醋品质和营养保健价值。
通過原料創新和工藝創新，融閤國內知名食醋釀造工藝，靶嚮調控食醋中氨基痠含量，研製齣鮮香濃鬱的高氨基痠醋。該技術增加瞭中國醋類新品種，提升瞭食醋品質和營養保健價值。
통과원료창신화공예창신，융합국내지명식작양조공예，파향조공식작중안기산함량，연제출선향농욱적고안기산작。해기술증가료중국작류신품충，제승료식작품질화영양보건개치。
With innovation of raw materials and process,the brewing process of famous vinegar is fused in the fermentation for target regulating the amino acids in vinegar and a kind of delicious full-bodied vinegar with high amino acid is developed.This technology has increased new varieties of Chi-nese vinegar and enhanced the quality and nutritional value of vinegar.
