液态发酵食醋品质改良初探

Preliminary Study on Quality Improvement of Submerged Fermentation Vinegar

食醋液态发酵生产的方法具有效率高、生产周期短的特点,但是产品的酸味不柔和、风味较差。利用混合菌种的协同发酵,可以在一定程度上缓解液态食醋刺口的酸味,并且增加食醋特有的风味;添加鲜味剂可以增加液态发酵食醋的鲜味;添加焦糖色素能够调节液态发酵食醋的色泽,使其更接近于传统发酵食醋的色泽。

The method of vinegar production with submerged fermentation has the advantages of high efficiency and short production cycle. But the sour of the vinegar is not soft, and the flavor is poor. By the together fermentation of mixed strains, sting sour can be alleviated to some extent, and the flavor can be increased; by adding flavoring agent, the palatable taste of the vinegar is strengthened; by adding coke lining pigment, the color of the vinegar is deepened, which is more similar to vinegar by traditional fermentation.