全液态法生产食醋工艺研究

study on the processing of vinegar with whole liquid state

以玉米为主要原料经全液态法发酵生产出了产品和风味具佳的食醋。结果表明：用耐高温α-淀粉酶液化．再用根霉、黑曲霉进行纯种糖化，糖化时加入0．15％酸性酒用蛋白酶；然后全液态纯种酒精发酵，前期32℃通风培养，后期28℃静止培养可有效地提高发酵速度；最后全液态纯种醋酸发酵，（31±1）℃通风培养可达最佳效果。

With corn as the main raw materials produced by the fermentation of the liquid products and France with excellent flavor Sicu. Study showed ：added a-amylase then use the candy enzyme and pure strain to purebred tanghua,Tanghua added 0. 15% acid wine with proteinase,then maturation and the production. The processing of this vinegar was liquefied. When purebred alcohol fermentationat the whole liquid state, Ventilation foster at 32℃ in the early days and airtight foster at 28℃ in the later days can improve fermentation speed infectively. When purebred acetic acid fermentation at the whole liquid state,Ventilation foster at （31±1）℃ can get good effect. The study used the liquid shicu production methods,not only in color,fragrance and taste of a large increse,and will have broad marketprospects.