论文部分内容阅读
四川省三汇特醋生产已有三百多年的历史,在国内享有较高声誉,该厂从1981年起研究利用当地水果资源进行酿醋的试验以改变长期以来用粮酿醋的传统习惯。通过调查研究,在四川省卫生管理干部学院的协助下对利用鲜果酿醋的工艺技术进行了论证,并应用食醋酿造原理和借鉴果品加工、果酒酿造技术等工艺,进行了多次反复试验。先以广柑、红桔为主进行,取得了初步成功后再扩大到蕃茄、梨子、无核桔。现已成功地研制出一种香味浓郁营养丰富的鲜果醋,共五个品种。1985年8月由达县地区科委、商业局组织了鉴定会,由商业部副食品局,科学
Sanhui special vinegar production in Sichuan Province has a history of more than 300 years and enjoys a high reputation in China. Since 1981, the plant has studied the use of local fruit resources for the experiment of vinegar brewing to change the traditional habit of using vinegar with food for a long time. . Through investigation and research, with the assistance of the Sichuan Provincial Health Management Cadre Academy, the process technology of using fresh fruit brewing vinegar was demonstrated, and the vinegar brewing principle and the use of fruit processing, wine brewing technology and other processes were used to conduct repeated trials. First, it was based on the broad oranges and red oranges. After the initial success, it was expanded to tomatoes, pears, and non-nuclear oranges. Now we have successfully developed a variety of fresh fruit vinegar with rich aroma and rich nutrition. In August 1985, an appraisal was organized by the Daxian District Science and Technology Commission and the Commercial Bureau.