| 提高液态发酵食醋生产效率的工艺研究与应用 |
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| 引用本文： | 魏克强. 提高液态发酵食醋生产效率的工艺研究与应用[J]. 中国酿造, 2011, 0(6) |
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| 作者姓名： | 魏克强 |
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| 作者单位： | 统万珍极食品有限公司,河北石家庄,050051 |
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| 摘 要： | 文中阐述了一种提高液态深层发酵制醋出品率、提高设备利用率的实用方法.在液态深层发酵制醋连续生产过程中,采用所述工艺控制方法和车间设备设计思路,能比一般1/2分割取醋工艺生产食醋产量提高25%以上,原料利用率可达到较好水平.
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| 关 键 词： | 液态发酵食醋 醋酸发酵 出品率 |
Efficiency improvement of vinegar production technology by liquid fermentation and its application |
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| WEI Keqiang. Efficiency improvement of vinegar production technology by liquid fermentation and its application[J]. China Brewing, 2011, 0(6) |
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| Authors: | WEI Keqiang |
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| Affiliation: | WEI Keqiang(President Kikkoman Zhenji Food Co.,Ltd.,Shijiazhuang 050051,China) |
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| Abstract: | A practical strategy to improve the vinegar yield by submerged fermentation and the equipment utilization was introduced.In continuous submerged fermentation,the adoption of the control method and the workshop/equipment design ideas of the strategy could increase the vinegar production rate over 25% as compared with that of 1/2 separation technology.And the utilization rate of raw materials could reach a preferable level. |
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| Keywords: | vinegar produced by liquid fermentation acetic fermentation production rate |
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