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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
227
ss fermented Condiments and Pigments
coastal province of Jiangsu, China. e traditional production process
and modern production process are currently applied side by side by the
Hengshun Vinegar Company (Liu et al., 2004; Huang et al., 2008).
8.1.3.2.2 Traditional Process for Zhenjiang Vinegar Production In the
traditional process, Zhenjiang vinegar is made from glutinous rice and
wheat koji. e main process flow is described in Figure8.3.
e typical traditional operations of Zhenjiang vinegar production
are introduced in Figures8.4–8.10, and brief descriptions follow.
Raw materials (for each batch of operation): glutinous rice, 500 kg;
herbal qu, 2 kg; wheat koji, 30 kg; wheat bran, 850 kg; rice hull,
450 kg. Rice steeping: 0°C, 30 h or ...
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Publisher Resources

ISBN: 9781439844960