番茄醋发酵工艺研究  

Study on fermentation technics of tomato vinegar

作　　者：宋照军[1] 赵良 李超 

机构地区：[1]河南职业技术师范学院,新乡市453003

出　　处：《食品与机械》2002年第6期37-38,共2页Food and Machinery

摘　　要：对以番茄为主要原料 ,通过酒精发酵和醋酸发酵生产番茄醋的工艺进行了研究。先对番茄原料进行固液混合酒精发酵 ,然后固液自动分离 ,分别进行醋酸发酵 ,整个生产过程只需一套设备。Using tomato as main material,the fermentation technics of tomato vinegar through alcoholic fermentation and acetic acid fermentation were studied.Since tomato had a lot of juice,a special fermentation pool and producing technics were adoped.At first solid and liquid alcoholic fermentation were processed together and the liquid was separated from the solid and acetic fermentation was processed alone.On the side the optimum fermentation temperature and inoculating amount were confirmed.

关 键 词：番茄醋 酒精发酵 醋酸发酵 发酵工艺 果醋 

分 类 号：TS264.2[轻工技术与工程—发酵工程]