食醋液态发酵与固态发酵工艺对比分析  

Comparative Analysis of Liquid Fermentation and Solid State Fermentation of Vinegar

作　　者：陈旭东 CHEN Xudong(Lishui City Yuyue Brewing Food Co.,Ltd.,Lishui 323000,China)

机构地区：[1]丽水市鱼跃酿造食品有限公司,浙江丽水323000

出　　处：《食品安全导刊》2024年第22期161-163,共3页China Food Safety Magazine

摘　　要：食醋是人们日常生活中常见的调味品,其生产工艺主要包括液态发酵和固态发酵两种方式。本文对比分析两种发酵工艺的原理、特点、优缺点,旨在为食醋的生产提供一些借鉴和参考。Vinegar is a common condiment in people's daily life,and its production process mainly includes liquid fermentation and solid state fermentation.In this paper,the principles,characteristics,advantages and disadvantages of the two fermentation processes were compared and analyzed in order to provide some reference for the production of vinegar.

关 键 词：食醋 液态发酵 固态发酵 发酵工艺 

分 类 号：TS264.22[轻工技术与工程—发酵工程]