浅议生料制醋中固态发酵的条件控制  

Control of vinegar production with raw material by solid-state fermentation

作　　者：刘云山 

机构地区：[1]洋县大咸德调味品有限公司,陕西汉中723300

出　　处：《江苏调味副食品》2009年第6期22-24,共3页Jiangsu Condiment and Subsidiary Food

摘　　要：为了更好地控制生料制醋过程中的固态发酵，对固态发酵的温度、醋醅中的氧含量和车间环境条件等对发酵的影响作了比较详细地阐述，认为把温度控制在35～42℃，这样有利于固态发酵的顺利进行，同时在醋醅表面覆盖塑料薄膜可控制氧的含量，车间管理要按5s的要求进行，并严格按照工艺要求进行操作可确保制醋工艺的顺利进行。同时，对醋醅过氧化反应的现象及预防措施作了简要说明。The fermentation temperature, the oxygen content in vinegar grains and the workshop environment will definitely have influences on the fermentation process. In order to have a better control of solid - state fermentation in the vinegar production with raw material, this paper gives a detailed comparison about different effects. It points out the following results：the solid -fermentation can go on smoothly with temperature range of 35 - 42℃ and the plastic cover on the vinegar grain can control the oxygen content. To ensure the successful process of vinegar production, the execution of workshop management must stick to 5S, and the operation must be strictly carried out according to technical requirements. The paper also gives a brief explanation about peroxidatie reaction and its preventive measures.

关 键 词：生料制醋 固态发酵 温度 氧含量 过氧化反应 

分 类 号：TS264.22[轻工技术与工程—发酵工程]