摘要
对全酶法液态深层发酵制醋进行了探讨,建立了制醋生产线并确定了各工序质量控制技术参数,酒精发酵率达85.00%,酒精转化率91.94%,生酸速度0.091g/100mL。酿制的米醋、白醋产品达到国家有关质量标准。
The key technique in submerged fermentation by enzymes to produce vinegar was developed. The vinegar production line was established and the technical parameters of quality control were determined. The alcohol fermentation rate was up to 85.02% ,the alcohol transformation efficiency was 91.94%,the speed of acid producction was 0.091 g/100ml. Using this technique, the qualities of rice vinegar and white vinegair could reach the national standard.
出处
《中国酿造》
CAS
北大核心
2006年第3期38-43,共6页
China Brewing
关键词
酶制剂
液态深层发酵
生产线
enzyme
submerged fermentation
production line
