酶法生料制醋新工艺的研究  

STUDY ON THE NEW TECHNOLOGY OF BROWING VINEGAR WITH RAW MATERIALS BY ENZYMATICE METHOD

作　　者：李树立[1] 李娜[1] 杨虹[1] 张香美[1] 郎杰[1] 朱建民 

机构地区：[1]河北经贸大学生物科学与工程学院,河北石家庄050061 [2]河北馆陶孔雀酱菜有限公司,河北馆陶057750

出　　处：《食品研究与开发》2007年第8期90-93,共4页Food Research and Development

摘　　要：主要研究酶法生料制醋新工艺,以玉米为主要原料,采用生料液态酶法边糖化边酒精发酵,固态醋酸发酵生产食醋,每批投料糖化酶添加量3.5kg,加水比采用1∶5,效果最好。This study discussed the new technology which used l＇aw materials to produce vinegar by enzymatice method. The raw material maize as main material was saccharified while fermenting in liquid-state by enzymatice method,than acetic acid fermengtation in solid-state browed vinegar. Diastase dosages was 3.5 kg in a batch of the raw material, the ratio of raw material and water was 1：5, was the best.

关 键 词：生料 制醋 酶法 

分 类 号：TS264.22[轻工技术与工程—发酵工程]