摘要
以南瓜和糯米为原料,通过双边发酵制成的风味独特的新型保健醋。研究表明:通过单因素和稳定性试验得出南瓜糯米保健醋的最佳生产工艺为:米与南瓜比例为干重的1:2,接种量为4‰,培养条件为29℃～30℃,发酵时间为8d。
This paper studied the unique flavor new health-care vinegar based on pumpkin and glutinous rice as raw materials in solid fermentation.The results showed that in a single factor and ort hogonal came to t he best technology were followings ： rice to pumpkin to dry weight ratio of 1：2,the inoculation quantity was 4‰,the fermented temperature was 29～30℃,the fermented time was 8d.
出处
《食品与发酵科技》
CAS
2011年第4期98-100,共3页
Food and Fermentation Science & Technology
关键词
南瓜
糯米
醋
固体发酵
pumpkin
glutinous rice
vinegar
solid fermentation
