食醋的固态发酵工艺及其反应器进展

Research on Solid Fermentation Process and Reactor Progress of Vinegar

固态发酵工艺生产食醋,发酵周期长,参与微生物种类多,代谢产物丰富,加之各地独特的酿制工艺,生产出风味各异的食醋,解决了液态发酵的食醋风味单一的问题。中国传统酿醋历史悠久,酿醋设备也一直在发展改进,现在已结合机械化、智能化设计出许多食醋固态发酵反应器。

The vinegar produced by the solid-state fermentation process has a long fermentation cycle,involves many microbial species,and is rich in metabolites.In addition,the local unique brewing process produces different flavors of vinegar and solves the flavor single problem of liquid-fermented vinegar.The traditional Chinese vinegar has a long history and the vinegar brewing equipment has been developed and improved.Now,a number of vinegar solid fermentation reactors have been designed combining with mechanization and intellectualization.