摘要
介绍了我国果醋的风味和种类、发酵方法、工艺流程、酿制技术的研究现状以及生产中存在的问题,并提出了一些解决措施。
The flavors and classification of Chinese fruit vinegar were introduced in this paper. The current researches on its production processing and technology were also summarized in details. Furthermore, some solutions to solve the problems in present production were mentioned here.
出处
《中国酿造》
CAS
北大核心
2006年第10期1-4,共4页
China Brewing
关键词
果醋
研究现状
问题
解决措施
fruit vinegar
research situation
problem
solution
作者简介
鲍金勇（1980-），男，安徽安庆人，研究方向为食品加工新技术装备；
杨公明：教授，通迅作者，E-mail：yanggongmingab@yahoo．com．cn．
