利用移池醋酸发酵提高食醋质量的工艺研究

Study on the processing of improving vinegar quality by acetic fermentation through transfer system

固态发酵食醋如果后期醋酸发酵不彻底,产品容易出现反混和产生沉淀的现象。移池发酵工艺通过对原料彻底分解产生小分子物质,从根本上解决食醋产生浑浊和出品率低等问题。该文主要介绍了移池醋酸发酵的操作要点,并对发酵过程和成品指标进行了分析,结果表明:成品长时间存放体态澄清、无沉淀,出品率提高10%,成本降低18%。

If the acetic fermentation was not carried out thoroughly during solid-state acetic fermentation, the vinegar would have returbidity and deposit. This technique of acetic fermentation with transfer system decompounded the substance of raw materials into small molecule components, and solved the deposit problem at all. This paper mainly introduced the critical point about the processing, and analyzed the fermentation process and production index. The result showed that the vinegar was clear and didn't have any deposit after long time storage. The production rate was improved by 10% and economic cost was decreased by 18%.