去除固态发酵食醋中浑浊沉淀的生产工艺  

The processing technology eliminating turbidity and deposition in solid brewing vinegar

作　　者：宋智猛 

机构地区：[1]武汉亚太调味食品有限公司,武汉430000

出　　处：《中国酿造》2012年第8期147-148,共2页China Brewing

摘　　要：具体分析了引起固态发酵食醋浑浊沉淀的工艺方面原因,一是原料中的大分子如淀粉、多糖、蛋白质等分解不彻底,后经过生化反应形成沉淀物;二是由于杀菌不彻底引起的生物性返浑。针对这些原因,对固态发酵食醋生产工艺进行改进,采取多种措施去除杂质,取得了较好的澄清效果。This paper discussed the reasons of turbidity and deposition in solid brewing vinegar. The macromolecules, which were from raw material such as starch, polysaccharides and proteins decomposed incompletely in the process, formed deposition through biochemical reaction. Some bacteria were not killed totally after sterilizing, which caused bacterial deposition. The processing technology of solid brewing vinegar was reformed by taking several measures to eliminate impurity, and the method got obvious effect.

关 键 词：固态发酵食醋 浑浊沉淀 生产工艺 防治措施 

分 类 号：TS264.2[轻工技术与工程—发酵工程]