微波催陈液态喷淋法酿造食醋的研究  

Study on Vinegar Brewing by Liquid Spraying Using Microware Aging

作　　者：马雅鸽[1] 李宏梁[2] 雷学锋[3] 

机构地区：[1]云南中医学院,云南昆明650200 [2]陕西科技大学,陕西西安712000 [3]三亚航空旅游职业学院,海南三亚572000

出　　处：《中国酿造》2008年第4X期6-8,共3页China Brewing

摘　　要：主要研究液态喷林法酿造食醋风味的改良,主要用微波技术对食醋进行催陈。结果表明:微波对食醋风味有明显的促进作用,最佳微波功率800W,最佳微波处理时间40s,最佳食醋处理量75mL。Improvements of the flavors of vinegar by applying liquid spraying vinegar generator were investigated in this study.After aging by microwave,the results showed that the technologies evidently improved the flavor of vinegar,the best power was 800w,the best time was 40s,the best volume of vinegar was 75mL.

关 键 词：液态喷淋醋塔 生料酒曲 醋酸菌 微波 

分 类 号：TS264.22[轻工技术与工程—发酵工程]