多菌共酵果粮醋的工艺研究  

STUDY ON FRUIT RICE VINEGAR PROCESS BY MULTI MICROORGANISM FERMENTATION

作　　者：卢红梅[1] 

机构地区：[1]贵州工业大学轻工系

出　　处：《贵州工业大学学报（自然科学版）》1998年第6期86-89,共4页Journal of Guizhou University of Technology(Natural Science Edition)

摘　　要：完成了以芭蕉、菠萝和糯米为原料的多菌共酵食醋酿造工艺实验。糯米、芭蕉和菠萝的百分比为２０％、４０％、４０％。所用微生物有：苏州甜酒药、贵州根霉曲、红曲（Ｄ２－１）、酿酒酵母椭园形变种（ＡＳ２．６０７）、异常汉逊酵母（ＡＳ２．３００）、弱氧化醋酸单孢菌（ＡＳ１．１８６）和一株自己分离的醋酸菌。In this paper,a method of producing vinegar from banana,pineapple and glutinous rice by multi microorganism fermentation is introduced.The percentage of glutinous rice,banana,pineapple is 20%,40%,40%respectively.The multi microorganisms include Shuzhou ragi koji,Guizhou rhizopus koji,monascus koji(D2 1),scerevisiae var ellipsioideus(AS 2,607)Hansenula anomala(AS2,300),acetomonas suboxydans(AS1,186)and one seperated acetobacter.

关 键 词：多菌共酵 果粮混酿 果粮醋 生产工艺 食醋 

分 类 号：TS264.22[轻工技术与工程—发酵工程]