食醋液态发酵工艺的研究现状  

Research Status of Liquid Fermentation Technology of Vinegar

作　　者：陈程鹏 邱晓曼 洪厚胜[1,2] CHEN Cheng-peng;QIU Xiao-man;HONG Hou-sheng(College of Biological and Pharmaceutical Engineering,Nanjing University of Technology,Nanjing 210009,China;Nanjing Huike Bioengineering Equipment Co.,Ltd.,Nanjing 210009,China)

机构地区：[1]南京工业大学生物与制药工程学院,南京210009 [2]南京汇科生物工程设备有限公司,南京210009

出　　处：《中国调味品》2020年第1期189-192,共4页China Condiment

摘　　要：食醋是日常生活中不可或缺的调味品,具有悠久的人文历史。随着科学技术的不断发展,人们开发并完善了食醋液态发酵工艺。与传统食醋的固态发酵相比,液态发酵具备发酵周期短、利用率高、劳动强度低等诸多优点,满足日益增大的市场需求。阐述了表面静态发酵法、固定化醋酸菌发酵法和深层液态发酵法的工艺,分析了不同工艺的优缺点,对设备、材料和操作要点进行了总结。最后对食醋的液态发酵工艺进行了展望,以期待在未来食醋生产中得到提升。Vinegar is an indispensable condiment in daily life,with a long history of humanity.With the continuous development of science and technology,people have developed and improved the liquid fermentation technology of vinegar.Compared with the traditional solid fermentation of vinegar,liquid fermentation has many advantages,such as short fermentation period,high utilization rate,low labor intensity and so on,which can meet the increasing market demand.In this paper,the technologies of surface static fermentation,immobilized Acetobacter fermentation and deep liquid fermentation are described,the advantages and disadvantages of different technologies are analyzed,and the equipment,materials and operation points are summarized.At last,the liquid fermentation technology of vinegar is prospected in order to improve the production of vinegar in the future.

关 键 词：液态发酵 表面静态发酵法 固定化醋酸菌发酵法 深层液态发酵法 

分 类 号：TS264.22[轻工技术与工程—发酵工程]