关于提高液态发酵食醋质量的探讨  

Discussion on improvement quality of vinegar produced with submerged fermentation

作　　者：胡文浪[1] 

机构地区：[1]浙江树人大学生物与环境工程学院,浙江杭州310015

出　　处：《中国酿造》2005年第8期40-43,共4页China Brewing

摘　　要：分析我国液态深层发酵食醋的现状,对固态发酵食醋与液态发酵食醋在生产技术和风味上进行了对比。对提高液态发酵食醋质量和技术措施进行了研究,包括提高原料氨基酸含量,乳酸菌、酵母菌共酵,添加生香酵母、己酸菌,延长酒精发酵期,延长贮存期等。The current situation of submerged fermentation of vinegar in China was discussed and the differences in production technology and product flavor of vinegar produced by solid-substrate and submerged fermentation were analyzed. Based on the fermentation technology, the method for improving product quality was suggested, which included increasing amino acid content in raw materials, co-fermentation with lactic acid bacteria and yeast, addition of flavor-producing yeast, and prolonging alcohol fermentation time and ageing period.

关 键 词：液态发酵罐 多菌种发酵 不挥发酸 氨基酸 液态深层发酵食醋 固态发酵食醋 生产技术 

分 类 号：TS264.2[轻工技术与工程—发酵工程]