摘要
采用甘薯曲霉AS3.324固态制麸曲、固态酒精发酵和固态醋酸发酵生产工艺,对在甘薯曲霉AS3.324食醋酿造中的应用进行了研究.结果表明:小试(曲盘曲)糖化酶活力达到897.1 u/g,生产用麸曲(发酵架曲)平均糖化力达到1 035.55 u/g,多批次食醋发酵结果其主料出醋率平均达到7.9 kg/kg(HAC 3.5%).
The study was introduced on the application of Aspergillus batatae AS3.324 in vinegar brewing by means of solid-state koji making, solid-state alcohol and acetic acid fermentation. The result showed that the glucoamylase activity reached 897.1 u/g by koji tray in laboratory test and 1 035.55 u/g by fermentation tank in production test. The output of vinegar was 7.9 kg/kg for the main material （HAC 3.5%）.
出处
《河南科学》
2013年第3期303-306,共4页
Henan Science
基金
河南省科技计划项目(0511032100)
