30M^3标准型通风发酵罐进行液态深层米醋发酵的应用研究  

Study on 30M^3 standard form air blow fermentor for deep layer fermented vinegar

作　　者：陈蔚青[1] 程长平[1] 

机构地区：[1]杭州味精厂,浙江杭州310016

出　　处：《中国调味品》2001年第10期30-32,共3页China Condiment

基　　金：杭州市科技发展计划项目 (9912 2 0 34)

摘　　要：本文报道了以 30M3标准型风发酵罐配合ND三级空气过滤装置为主体发酵设备进行液态深层发酵制醋的研究 ,分析了该罐较之自吸式发酵罐在保持纯种发酵、发酵条件和节能等方面所具有的优势。研究证实 :在此罐中采用半连续分割工艺制醋 ,平均产酸达 6 31% ,酒精转酸率98 1% ,生酸速度 0 12 4 % /h ,主料出醋水平达 12 2 0kg醋 /kg米 (折合含醋酸 3 5 %成品计 ) 。In this paper,the application of 30M 3 standard form air blow fermentor with ND three grades air cleaning as the main equipment for deep layer fermented vinegar is reported.Compared with self-priming fermentor,the former has some advantages on pure culture maintenance,better ferment conditions and energy saving.The result proves:with semi-conti-nuous fermentation for vinegar producing,the average HAC is 6 31%,the rate of alcohol utilization reaches to 98.1%,the rate of HAC growth is 0.124%/h,and the efficiency is 12.20 kg vinegar/kg rice(3.5% HAC).This equipment could guarantee long-time pure strain fermentation.

关 键 词：标准型 发酵罐 米醋 发酵工艺 液态深层发酵 食醋 

分 类 号：TS264.22[轻工技术与工程—发酵工程]