玫瑰醋纯种“发花”工艺的研究  

Purebred Mold Cultivation Technology during Fungus Growing Stage of Rosy Vinegar Processing

作　　者：蒋予箭[1] 沈忱[1] 林森[1] 励建荣[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310035

出　　处：《中国粮油学报》2009年第9期149-152,共4页Journal of the Chinese Cereals and Oils Association

基　　金：2006年浙江省科技计划(2006C32013)

摘　　要：研究了不同霉菌种类、接种量、霉菌比例、冲缸放水时间对浙江玫瑰醋"发花"及后续发酵的影响,提出了一条可行的玫瑰醋纯种"发花"工艺。试验优选的玫瑰醋纯种"发花"工艺条件是:菌种为黑曲霉与根霉;"发花"时间7 d;菌种总接种量为米量的0.8%;菌种配比为黑曲∶根霉=0.5∶1或黑曲∶根霉=0.8∶1。The effect of mold strain, inoculum size, proportion of different microorganisms and fermenting time on the mold growing stage and the sequent fermentation of Zhejiang rosy vinegar has been studied. A feasible method of purebred mold cultivation during the fungus growing stage has been found. The obtained parameters of the purebred mold cultivation are as follows： Mold strains are Aspergillus niger and rhizopus, Mold culture period is 7d, Mold inoeulum size is 0. 8% of rice weight,The proportion of Aspergillus niger and rhizopus is 0.5：1 or 0.8：1.

关 键 词：纯种霉菌培养 菌种 发酵时间 接种量 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]