速酿塔制醋工艺中主要生物污染物的清除  

Elimination of Main Biological Pollutants in Vinegar Processing with Spray Tower

作　　者：杨东霞[1] 

机构地区：[1]辽东学院,辽宁丹东118003

出　　处：《食品科学》2007年第5期150-152,共3页Food Science

摘　　要：醋鳗、醋虱是发酵制醋工艺中造成醋液品质下降,产生异味,导致醋液产量降低的主要生物污染物。因此清除醋鳗、醋虱污染是食醋酿造工艺中必须解决的关键问题,本实验着重研究速酿塔制醋工艺中这两大主要生物污染物的清除,所采用的方法尚未见报道。Vinegar eel and vinegar louse are the main biological pollutants that would affect the vinegar quality, produce peculiar smell and decrease output of vinegar liquor. So the application of vinegar spray method to eliminate the pollutants, vinegar eel and vinegar is the key to solve the problem must be solved. The elimination of two major pollutants with the speedy spray tower was studied and the method has not been yet reported so far.

关 键 词：速酿塔 醋酸菌 醋鳗 醋虱 生物污染物 醋 

分 类 号：TS264.22[轻工技术与工程—发酵工程]