老陈醋浑浊沉淀问题的研究  

Studies on the sedimentation in superior mature vinegar

作　　者：贾莉[1] 郝林[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《中国调味品》2003年第6期19-21,共3页China Condiment

摘　　要：对老陈醋浑浊沉淀进行了理化分析和微生物学检测.结果表明:沉淀中蛋白质含58.68%,淀粉含5.30%.老陈醋沉淀中的细菌细胞数为2.60×106个/mL,菌落总数为34个/mL,挑取单菌落镜检大多数为芽孢菌,少量为其它细菌.文章最后对老陈醋浑浊沉淀原因进行了探讨,原料分解不彻底和杂菌污染等是造成老陈醋浑浊沉淀的主要原因.The sedimentation in superior mature vinegar was studied with physicochemical analysis and microbiological assay.The results showed,in the sedmentation, the protain contents were 58.68% ,the starch contents were 5.30% ,the bacteria microscopic count was 2.60× 106cells/mL and the colony count was 34 cells/mL. On the microscope, the sedimentation in superior mature vinegar was presented that the lower degradation of material and bacterial contamination were the main reason.

关 键 词：老陈醋 浑浊汉淀 细菌污染 

分 类 号：TS264.2[轻工技术与工程—发酵工程]