Investigation of Zhenjiang Aromatic Vinegar Production Using a Novel Dry Gelatinization Process

Investigation of Zhenjiang Aromatic Vinegar Production Using a Novel Dry Gelatinization Process

The traditional process of producing Zhenjiang aromatic vinegar faces challenges such as high water usage, wastewater generation, raw material losses, and limitations in mechanization and workshop conditions. This study introduces and evaluates a novel dry gelatinization process, focusing on ferment...

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Bibliographic Details
Main Authors: Ke Wang, Yuxuan Shi, Jiaxue Feng, Yi Zhao, Hao Zhu, Di Chen, Xiaojie Gong, Meihui Fang, Yongjian Yu
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Foods
Subjects:
Zhenjiang aromatic vinegar
dry gelatinization process
flavor profile
fermentation process
lactic acid
Online Access:https://www.mdpi.com/2304-8158/13/7/1071

Internet

https://www.mdpi.com/2304-8158/13/7/1071

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