鲜醋渣循环重复利用大有可为  

Circular repeated utilization of fresh vinegar residue is a coming thing.

作　　者：马学曾 

机构地区：[1]兰州小二黑食品有限公司,甘肃兰州730070

出　　处：《中国酿造》2005年第4期48-49,共2页China Brewing

摘　　要：阐述了鲜醋渣在固态发酵制醋工艺方面循环重复利用的概况,前液后固和生料发酵制醋工艺在鲜醋渣循环重复利用方面的技术.鲜醋渣循环利用率达75%～85%,可代糠80%,代麸皮50%,有可观的经济效益和良好的社会效益.The circular repeated utilization of fresh vinegar residue in the solid-state fermentation was introduced. The new technologies of production with liquid-state in the first half stage and with solid-state in the second half stage and uncooked material fermentation process in the repeated utilization of fresh vinegar residue were reported. The utilization rate achieved 75%-85%. It can replace 80% chaff and 50% bran. It has good economic value and society benefit.

关 键 词：固态发酵 生料制醋 鲜醋渣利用 

分 类 号：TS209[轻工技术与工程—食品科学]