| 多菌共酵果粮醋的工艺研究 |
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| 引用本文： | 卢红梅.多菌共酵果粮醋的工艺研究[J].贵州工业大学学报(自然科学版),1998,27(6):86-89. |
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| 作者姓名： | 卢红梅 |
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| 作者单位： | 贵州工业大学轻工系 |
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| 摘 要： | 完成了以芭蕉、菠萝和糯米为原料的多菌共酵食醋酿造工艺实验。糯米、芭蕉和菠萝的百分比为２０％、４０％、４０％。所用微生物有：苏州甜酒药，贵州根霉曲，红曲（Ｄ２－１），酿酒酵母椭园形变种（ＡＳ２．６０７），异常汉逊酵母（ＡＳ２．３００），弱氧化醋酸单孢菌（ＡＳ１．１８６）和一株自己分离的醋酸菌。
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| 关 键 词： | 多菌共酵 果粮混酿 果粮醋 生产工艺 食醋 |
STUDY ON FRUIT RICE VINEGAR PROCESS BY MULTI MICROORGANISM FERMENTATION |
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| Lu Hongmei.STUDY ON FRUIT RICE VINEGAR PROCESS BY MULTI MICROORGANISM FERMENTATION[J].Journal of Guizhou University of Technology(Natural Science Edition),1998,27(6):86-89. |
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| Authors: | Lu Hongmei |
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| Abstract: | In this paper,a method of producing vinegar from banana,pineapple and glutinous rice by multi microorganism fermentation is introduced.The percentage of glutinous rice,banana,pineapple is 20%,40%,40%respectively.The multi microorganisms include Shuzhou ragi koji,Guizhou rhizopus koji,monascus koji(D2 1),scerevisiae var ellipsioideus(AS 2,607)Hansenula anomala(AS2,300),acetomonas suboxydans(AS1,186)and one seperated acetobacter. |
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| Keywords: | multi microorganism fermentation fruit rice fermentation fruit rice vinegar process |
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