浅谈液态发酵山楂果醋新技术开发推广  

Development and promotion on the new technology of hawthorn vinegar fermentation

作　　者：程跃虎 

机构地区：[1]晋城市科学技术研究所,晋城048000

出　　处：《食品工程》2012年第3期20-22,共3页Food Engineering

摘　　要：采用山楂果代替粮食生产的酿造食醋,运用现代生物技术与传统酿造工艺相结合的新型酿造工艺生产的产品。采用液态发酵方式代替固态发酵方式,提高出醋率,降低损耗,提高劳动生产率。将食品工程的生物技术应用于传统的酿醋业,为发酵生产提供全新的生产用菌种。This article introduced the vinegar fermentation technique by using hawthorn as the main material and the fermentation carried out by the combination of biotechnology with fermentation, which were conducted by the way of liquid-state fermentation to raise the final product rate, lower the loss, and raise the productivity. The finished products of hawthorn vinegar that obtained after clarification were dark red and clear, and conformed to the national standard of quality.

关 键 词：液态发酵 山楂果醋 技术 推广 

分 类 号：TS264.22[轻工技术与工程—发酵工程]