固态醋酸发酵影响因素及发酵设备  

Influencing Factors and Fermentation Equipment of Solid Acetic Acid Fermentation

作　　者：杨宗朋 YANG Zongpeng(Haitian Vinegar Industry(Guangdong)Co.,Ltd.,Foshan 528500,China)

机构地区：[1]海天醋业(广东)有限公司,广东佛山528500

出　　处：《食品安全导刊》2023年第13期152-155,共4页China Food Safety Magazine

摘　　要：固态醋酸发酵是我国传统食醋酿造的主要工艺,该工艺所生产的食醋具有体态浓稠、香气丰富、口感浓厚、鲜甜不刺激等特点,但传统固态醋酸发酵存在工艺复杂、发酵周期长、劳动强度高、发酵可控性差等问题。本文对固态醋酸发酵过程的影响因素进行了系统性探讨,并结合山西陈醋、镇江香醋介绍了传统固态醋酸发酵设备以及新型固态醋酸发酵设备与工艺特点,以期对固态醋酸发酵工艺及设备创新优化提供相关参考。Solid state acetic acid fermentation is the main process for traditional vinegar brewing in China.The vinegar produced by this process has characteristics such as thick body,rich aroma,strong taste,and non-stimulating freshness and sweetness.However,traditional solid state acetic acid fermentation has problems such as complex process,long fermentation cycle,high labor intensity,and poor fermentation controllability.This article systematically discussed the factors affecting the solid-state acetic acid fermentation process,and introduced the traditional and new solid-state acetic acid fermentation equipment,including process characteristics,combined with Shanxi mature vinegar and Zhenjiang aromatic vinegar,with a view to providing relevant references for the innovation and optimization of solid-state acetic acid fermentation technology and equipment.

关 键 词：固态醋酸发酵 酿造因素 发酵设备 

分 类 号：TS264.22[轻工技术与工程—发酵工程]