山西老陈醋两步醋酸发酵工艺新技术

Liquid-Solid Acetic Fermentation New Technology of Shanxi Mature Vinegar

目的:将山西老陈醋液体醋酸发酵与固态醋酸发酵技术相结合,得到两步醋酸发酵工艺新技术。方法:第一阶段,运用液体发酵的方式大量地富集醋酸菌,并对其液态发酵条件进行单因素分析,然后在单因素试验结果的基础上进行了正交试验分析,最终得出第一阶段液态醋酸发酵的条件为接种量12%、发酵时间48h、通气次数15次/天、转速200r/min;后期按照传统工艺进行固态醋酸发酵。结论:成功地实现了液态与固态发酵工艺的结合,两步发酵工艺法不仅保持了固态发酵的醇厚风味,还缩短了发酵周期,大大提高了发酵过程中的产酸速率,使其发酵产能大幅度提高。

Objective：To research the liquid-solid acetic fermentation new technology of Shanxi mature vinegar.Method：Phase I：the enrichment of acetic bacteria is obtained by liquid fermentation and the optimum culture conditions are determined by single factor experiment and orthogonal experiment.The optimized culture conditions are as follows：inoculation amount of 12%,fermentation time of48 hours,ventilation frequency of 15times/day,rotational speed of 200r/min.Phase Ⅱ：the production of acetic acid is by solid acetic acid fermentation.Conclusion：The acetic acid obtained by the new technology of liquid-solid acetic fermentation maintains the inherent flavor and shortens the fermentation cycle.The rate of acetic acid production is accelerated greatly and the fermentation capacity is enhanced significantly.