黄浆水液态深层发酵制醋工艺的研究

Vinegar production from yellow slurry water by submerged fermentation

以白酒生产中间产物黄浆水为原料,结合液态深层发酵酿醋工艺,成功开发出风味独特的食醋。试验使用15L自吸式发酵罐补料分批培养,实验结果表明:在分割量35%时,周期24h以内,酸度高达7.6g/100mL,醋酸产率90%以上;成品醋不挥发酸比例25%。处理后各项指标均达到优级老陈醋标准,实现了黄浆水的综合利用,具有良好的实用价值和现实意义。

Using yellow slurry water （a by-product of Chinese liquor） as material, the vinegar with unique flavor was developed successfully by liquid submerged fermentation. In this study, the vinegar was fermented in a 15L self-aspirated acetator by semi-continuous fed-batch fermentation. The results showed that when the withdrawal rate was 35% and the withdrawal period was lower than 24h, the acidity reached 7.6g/100ml, the vinegar yield was over 90%, and the non-volatile acid content of finished vinegar was 25%. All indexes were up to the standards of top-grade aged vinegar after treatment. The utilization of yellow slurry water was realized, which was practical and meaningful.