发酵工艺对食醋浑浊影响的研究  

Effect of fermentation technology on the turbidity of vinegar

作　　者：张宗舟[1] 张海林[1] 陈志梅[1] 

机构地区：[1]天水师范学院生命科学与化学学院,甘肃天水741000

出　　处：《中国酿造》2006年第1期12-14,共3页China Brewing

摘　　要：食醋浑浊与沉淀严重影响了食醋的商品性。该文对改良发酵工艺控制食醋浑浊与沉淀进行了研究。试验表明:黑曲霉用量2.5%,糖化与酒精发酵180h,后熟9d,可以大幅度减少食醋浑浊与沉淀。The commodity value of vinegar is seriously influenced by turbidity and precipitation. This study investigated the control of vinegar turbidity and precipitation using fermentation technology. It was showed that the extent of turbidity and precipitation could be greatly reduced under the following fermentation conditions： inoculum of Aspergillus niger 2.5%, saccharification and alcohol fermentation for 180 h, and maturation for 9 d.

关 键 词：食醋 黑曲霉 糖化 浑浊 

分 类 号：TS264.2[轻工技术与工程—发酵工程]