四川晒醋传统酿造工艺的改良研究  

Technical innovation in traditional brewing of Sichuan sun vinegar

作　　者：刘军[1] 

机构地区：[1]四川理工学院生物工程系,四川自贡643000

出　　处：《中国酿造》2006年第11期50-52,共3页China Brewing

摘　　要：在传统工艺的基础上,通过添加粗酶制剂、活性干酵母和醋酸菌,实现对四川晒醋传统工艺的改良。实验结果表明,最佳添加量为粗酶Ⅰ40U/g,粗酶Ⅱ350U/g,活性干酶母0.05%,酯酸菌8%。改良的四川晒醋工艺的出品率比传统工艺提高了130%。Based on the traditional brewing processing, the brewing technique of Sichuan sun vinegar was improved through the addition of crude enzyme, active dry yeast and Acetobacter sp. It was showed that the optimal condition quantities were 40 U/g, 350 U/g, 0.05% and 8% for crude enzyme Ⅰ, crude enzyme Ⅱ, active dry yeast and Acetobacter sp., respectively. The production rate of acetic acid rose by 130% after technical improvement, which was 2.3 times of that before innovation.

关 键 词：粗酶制剂 活性干酵母 醋酸菌 

分 类 号：TS264.2[轻工技术与工程—发酵工程]