液态深层发酵制醋新工艺的探索

Research on the new technique of vinegar production by submerged fermentation

通过对液态深层发酵制醋的菌种、通风量、温度、浓度,流加酒精的时机、方法及剩余酒精的浓度与发酵进程的控制等进行试验,寻找最适条件,确定新的液态醋发酵工艺路线。结果表明:采用新的生产醋工艺,发酵30h￣32h,能生成总酸8.0g/100mL,58h￣62h,能生成总酸11g/100mL;可以减少菌种传代次数,缩短发酵时间,减少酒精挥发量,提高粮食利用率,降低原料成本和能源消耗。

Optimum condition of vinegar production by submerged fermentation, including strain, aeration, temperature, concentration, time and method for adding alcohol, concentration of surplus alcohol and control of fermentation process, were studied and new processing technology for vinegar fermentation was confirmed. The result indicated that, the total acid were 8.0 g/100 ml and 11 g/100 ml after fermentation for 30-32 h and 58-62 h respectively with new process technology. Inoculation time by strain, fermentation time, volatilization of alcohol, cost of raw material and costs of correspond energy sources were reduced and utilization of foodstuff was improved with new process technology.