| 酶法生料制醋新工艺的研究 |
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| 引用本文： | 李树立,李娜,杨虹,张香美,郎杰,朱建民. 酶法生料制醋新工艺的研究[J]. 食品研究与开发, 2007, 28(8): 90-93 |
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| 作者姓名： | 李树立 李娜 杨虹 张香美 郎杰 朱建民 |
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| 作者单位： | 1. 河北经贸大学生物科学与工程学院,河北,石家庄,050061
2. 河北馆陶孔雀酱菜有限公司,河北,馆陶,057750 |
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| 摘 要： | 主要研究酶法生料制醋新工艺,以玉米为主要原料,采用生料液态酶法边糖化边酒精发酵,固态醋酸发酵生产食醋,每批投料糖化酶添加量3.5kg,加水比采用1∶5,效果最好。
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| 关 键 词： | 生料 制醋 酶法 |
| 修稿时间： | 2007-01-23 |
STUDY ON THE NEW TECHNOLOGY OF BROWING VINEGAR WITH RAW MATERIALS BY ENZYMATICE METHOD |
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| LI Shu-li,LI Na,YANG Hong,ZHANG Xiang-mei,LANG Jie,ZHU Jian-min. STUDY ON THE NEW TECHNOLOGY OF BROWING VINEGAR WITH RAW MATERIALS BY ENZYMATICE METHOD[J]. Food Research and Developent, 2007, 28(8): 90-93 |
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| Authors: | LI Shu-li LI Na YANG Hong ZHANG Xiang-mei LANG Jie ZHU Jian-min |
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| Affiliation: | 1.Bioseienee and Bioengineering College, Hebei Economy and Trade University, Shijiazhuang 050061, Hebei, China; 2.Hebei Guantao Peacock Pickled Vegetables Limited Company,Guantao 057750, Hebei, China |
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| Abstract: | This study discussed the new technology which used raw materials to produce vinegar by enzymatice method. The raw material maize as main material was saccharified while fermenting in liquid-state by enzymatice method,than acetic acid fermengtation in solid-state browed vinegar. Diastase dosages was 3.5 kg in a batch of the raw material, the ratio of raw material and water was 1:5, was the best. |
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| Keywords: | raw materials browing vinegar enzymatice method |
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