提高液态深层发酵酿醋工艺原料淀粉利用率的几个要点

Some key factors of improving raw material starch utilization ratio in liquid-deep layer fermentation brewing vinegar

从原料预处理、原料处理、酒精发酵、醋酸发酵、原料后处理几个方面分析总结出提高原料淀粉利用率的几个要点 :磨浆时粉浆粒度达 4 0目 ;原料处理糖化前调pH值为 4 6～ 4 8;酒精发酵温度控制不高于 36℃ ;醋酸发酵采用分罐发酵方式 ;后处理洗渣法回收醋泥中的残酸 ;淀粉利用率可达 70 %以上。

From the pretreatment of raw materials, the raw materials dealt with,the alcohol ferments,the acetic acid ferments.Analyse that is summarized in several respects of after treatment of raw materials,improve several main points of the starch utilization ratio of raw mater ials:The size of the starch reaches 40Mu while rubbing the thick liquid;The raw materials are dealt with and adjust pH value 4.6～4.8 before saccharification;The fermented temperature control of alcohol is not higher than 36 ℃;The acetic acid ferments adopts divide the pot and ferment;Starch utilization ratio can reach more than 70%.