高浓度醋液态法生产中关键影响因素的分析  

Analysis of the key factors in the production of high concentration liquid vinegar

作　　者：冷云伟[1] 杨海麟 权武 

机构地区：[1]中国矿业大学,江苏徐州221008 [2]江南大学,江苏无锡214000 [3]徐州恒顺万通食品酿造公司,江苏徐州221003

出　　处：《中国酿造》2009年第2期137-139,共3页China Brewing

摘　　要：高浓度醋液态发酵是实现食醋集约化生产的重要手段,同时可以达到节能减排的目的。随着乙醇和乙酸浓度的提高,乙酸菌的生长会受到很大的影响。研究表明,二级种质量、营养、通风和发酵终点的控制是影响生产的关键因素。The fermentation of high concentration is an important means to achieve intensive production, and it can also achieve saving energy and reducing exhaust. While the concentrations of ethanol and acetic acid increase, the growth of acetic bacteria will be greatly affected. The research shows that the key factors affect the production are the quality of second class bacterium, nutrition, ventilation and the terminal control.

关 键 词：液醋 高浓度 关键因素 

分 类 号：TS262.2[轻工技术与工程—发酵工程]