论传统镇江香醋的八大工艺特色.pdfVIP

12 No. 12 CHINA CONDIMENT 2007 12 D c. 2007 沈 志 远 ( , 212004) : 对国家非物质文化遗产 镇江恒顺香醋酿制技艺 的传统工艺特色进行了系统总 , 归纳 为八 个方面: ( 1) 得天独厚的地理环境和气候; ( 2) 清纯甘甜的水质资源; ( 3) 优质糯米为酿造主 体; ( 4) 香醋大曲为糖化发酵剂; ( 5) 科学选育的醋酸菌种; ( 6) 传统独特的固态分层发酵工艺; ( 7) 别具一格的炒米色工艺; ( 8) 阳光下 的后熟与陈酿工艺 : 非物质文化遗产; 镇江香醋; 传统工艺; 特色 : T S2642 : B : 2007) On eight major technological process peculiaritiesin brewage of traditional Zhenj iang Vinegar SHEN Zhiyuan ( Jiangsu H ngshun vin gar industrial Co. , Ltd. , Zh njiang 212004, China) Abstract: This pap r mak s a sy st matic summary of th traditional t chnological proc ss p culiariti s of th Zh njiang H ngshun Vin gar Br w ing T chniqu , on of th national Nonmat rial cultural h r itag s, and arrang s th m und r th ight main h ads list d b low : 1. Th g ographical nvironm nt and climat richly ndow d by natur ; 2. Cl ar pur and sw t m llow w at r r sour c s; 3. Fin quality polish d glutinous ric adopt d as th main br w ing mat rial; 4. Vin gar Koji us d as a diastatic f rm ntation ag nt; 5. Ac tic acid bac t rial str ain cultur d sci ntifically; 6. T raditional and p culiar solidstat lay rs parat f r m ntation t chnology ; 7. Uniqu par ch d ric t chnology and 8. U nd rth sun post matu r ation and ag ing t chnology. Key words: nonmat rial cultural h ritag ; Zh njiang Vin gar; tr aditional t chnological proc ss; p culiariti s 3000 , 3000 , 1400 , , ,