航天香醋发酵工艺研究

Study on fermentation process of the aerospace vinegar

采用搭载后的大曲,曲霉、乳酸菌等均有所增加。通过正交试验研究和模糊综合评价表明,在稀醪与酒精发酵时,活性干酵母添加量0.2%、航天大曲添加量1.2%、醋酸菌添加量0.7%,发酵温度32℃;固态发酵时以醋醅含水量60%、翻醅次数为10次、醅温控制在38℃,固态发酵15d,生产的航天香醋酸味柔和、丰厚、营养丰富,具有航天大曲特有香气。

Adoptee the Daqu that was aerospace carried, and that the Aspergillus genus and lactic acid bacteria were increased. By orthogonal experi- ment and fuzzy Comprehensive evaluation that thin fermented and alcoholic fermentation, use active dry yeast 0.2%, the space Daqu 1.2%, 0.7% of acetic acid bacteria, fermentation temperature 32℃, solid-state fermentation with 60% of water content of the vinegar, turning 10times, heap temperature was controlled at 38℃, the solid-state fermentation 15d, the production of aerospace vinegar was sour soft, rich, with a the aerospace Daqu scent.