鲜醋渣在固态醋发酵中的应用  

Application of Fresh Vinegar Residue in Solid-state Vinegar Fermentation

作　　者：钟小廷 吕杰 周煜柏 易谦武 李可[2] ZHONG Xiao-ting;LV Jie;ZHOU Yu-bai;YI Qian-wu;LI Ke(Sichuan New Hope Seasoning Company,Chengdu 611732,China;Institute of Agricultural Products Processing,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China)

机构地区：[1]四川新希望味业有限公司,成都611732 [2]四川省农业科学院农产品加工研究所,成都610066

出　　处：《中国调味品》2020年第7期138-139,143,共3页China Condiment

基　　金：四川省科技计划重点研发项目(2019YFG0155)。

摘　　要：鲜醋渣营养价值低,含有的大量谷壳难以被家畜消化,导致生产厂家的醋渣大量积累废弃,污染环境。为了解决醋渣的大量积累、减少谷壳的使用量以及提高原料的淀粉利用率,文章在传统固态醋发酵的基础上,通过添加不同量的鲜醋渣进行正交试验,得到的最优组合为:麸皮1800kg,鲜醋渣2000kg,酒醪液3.5m3,黑曲酶150kg,大曲100kg。最终得到的食醋在感官、风味、理化指标等方面与正常发酵的醋无明显差异,原料利用率得到提高。Fresh vinegar residue not only has low nutritional value,but also contains a large number of hulls which are difficult to digest by livestock,this phenomenon leads to the accumulation of vinegar residue in many manufactories,which pollutes the environment.In order to solve the problems of a large number of accumulation of vinegar residue,reducing the use of grain hulls and improving the utilization rate of starch,orthogonal test is carried out by adding different additive amount of fresh vinegar residue on the basis of traditional solid-state vinegar fermentation.The optimal combination is 1800 kg bran,2000 kg fresh vinegar residue,3.5 m 3 wine mash,150 kg Aspergillus niger and 100 kg Daqu.There's no significant difference in sensory,flavor,physical and chemical indexes between fresh vinegar residue and normal fermented vinegar,the utilization rate of raw materials is increased.

关 键 词：鲜醋渣 固态发酵 正交试验 

分 类 号：TS264.22[轻工技术与工程—发酵工程]