| 关于提高液态发酵食醋质量的探讨 |
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| 引用本文： | 胡文浪.关于提高液态发酵食醋质量的探讨[J].中国酿造,2005(8):40-43. |
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| 作者姓名： | 胡文浪 |
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| 作者单位： | 浙江树人大学,生物与环境工程学院,浙江,杭州,310015 |
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| 摘 要： | 分析我国液态深层发酵食醋的现状，对固态发酵食醋与液态发酵食醋在生产技术和风味上进行了对比。对提高液态发酵食醋质量和技术措施进行了研究，包括提高原料氨基酸含量，乳酸菌、酵母菌共酵，添加生香酵母、己酸菌，延长酒精发酵期，延长贮存期等。
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| 关 键 词： | 液态发酵罐 多菌种发酵 不挥发酸 氨基酸 液态深层发酵食醋 固态发酵食醋 生产技术 |
| 文章编号： | 0254-5071(2005)08-0040-04 |
| 修稿时间： | 2005年5月15日 |
Discussion on improvement quality of vinegar produced with submerged fermentation |
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| HU Wen-lang.Discussion on improvement quality of vinegar produced with submerged fermentation[J].China Brewing,2005(8):40-43. |
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| Authors: | HU Wen-lang |
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| Abstract: | The current situation of submerged fermentation of vinegar in China was discussed and the differences in production technology and product flavor of vinegar produced by solid-substrate and submerged fermentation were analyzed. Based on the fermentation technology, the method for improving product quality was suggested, which included increasing amino acid content in raw materials, co-fermentation with lactic acid bacteria and yeast, addition of flavor-producing yeast, and prolonging alcohol fermentation time and ageing period. |
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| Keywords: | liquid fermentation fermentor multi-strains fermentation non-volatile acid amino acid |
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