摘要
介绍了自动化液态深层发酵酿造米醋新工艺。包括酒精发酵采用微机集散控制系统;醋酸发酵采用涡轮式自动通气装置和程序逻辑控制系统,具有液位、发酵温度、控制进料和出料、消泡器、溢流保护、按照液位高度调节吸入空气量、单一电机功能显示、电机误操作显示等功能。讨论了发酵过程工艺条件、工艺参数及提高米醋质量的途径。
This paper introduces the new technology on automatic liquid deep layer fermentation of rice vinegar , which includes computerized gather to spread control system adopted in fermenting alcohol; automatieally ventilated settings in turbine type and the procedure logical control system adopted in fermenting vinegar. This new technology has several functions,such as control of the temperature of fermentation, control of the filling level, control of the input and output , defoamer control, overflower protec- tion, regulation of the aspiratedair quantity depending on the filling level, manifestation of the function of the single electrical engineering, and manifestation of the false operation on the electrical, engineering. This paper also discusses the technical conditions for fermentation, technical parameters as well as the approach to improve the quality of rice vinegar.
出处
《中国调味品》
CAS
北大核心
2006年第1期25-27,共3页
China Condiment
基金
国家星火计划项目(2005EA690041)。
关键词
米醋
液态深层发酵
微机集散控制
程序逻辑控制
rice vinegar
liquid deep layer fermentation
computerized gather to spread control system
procedure logical control system
