Brewing process. On

Author: Lu Shoupeng
Publisher:
Publish Date: 2002-12-01
Features: The content is easy to understand, incorporating both theoretical knowledge and practical operation, making it highly practical, useful, and applicable. This book can be used as a textbook for food bioprocess technology programs and related majors in secondary vocational schools, or as a training manual for relevant industry positions or self-study purposes. This is a national planning textbook for secondary vocational education, developed according to the "Basic Requirements for Brewing Process Teaching" in the "Curriculum Setting for Food Bioprocess Technology Programs" promulgated by the Ministry of Education in 2001, and referring to the occupational skill assessment standards of relevant industries and the grading examination standards for intermediate technical workers. The book consists of three chapters, covering topics such as raw materials for the production of alcohol, white wine, soy sauce, vinegar, and fermented foods, typical production methods, production processes, common accidents in production and their handling methods, as well as product quality specifications and requirements.