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【主干知识】1.与传统发酵有关的几类微生物比较;2.制作果酒和果醋的基本原理和方法,以及发酵的条件;3.腐乳制作的原理、方法和制作流程中各步措施的作用;4.制作泡菜并检测亚硝酸盐的含量;5.果醋和泡菜制作技术。
【Main knowledge】 1 with the traditional fermentation of several types of microorganisms compared; 2 production of fruit wine and vinegar basic principles and methods, as well as fermentation conditions; 3 fermented bean curd production principles, methods and production processes step by step Role; 4 making kimchi and detection of nitrite content; 5 vinegar and kimchi production technology.