| 以红薯和麸皮为原料采用前稀后固法工艺酿造食醋的研究 |
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| 引用本文： | 刘军,王娟娟.以红薯和麸皮为原料采用前稀后固法工艺酿造食醋的研究[J].四川食品与发酵,2007,43(2):29-32. |
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| 作者姓名： | 刘军 王娟娟 |
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| 作者单位： | 四川理工学院生物工程系,四川,自贡,643000;四川理工学院生物工程系,四川,自贡,643000 |
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| 摘 要： | 本文研究了以红薯、麸皮为原料、前稀后固法酿造食醋的工艺。结果表明前稀后固法工艺明显优于传统固态发酵工艺，成熟醋醅酸度及混合原料出醋率平均达到4．75g／100ml和3．34kg/kg，分别提高31．2％和30．0％，而且酿造食醋周期缩短了6d。
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| 关 键 词： | 红薯 麸皮 食醋 前稀后固 |
| 文章编号： | 1671-6892(2007)02-0029-0004 |
| 修稿时间： | 2007年4月10日 |
Study on the Thin-solid Craft of Vinegar Brewing Which Takes the Sweet Potato and Bran as Raw Material |
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| LIU Jun,WANG Juan-Juan.Study on the Thin-solid Craft of Vinegar Brewing Which Takes the Sweet Potato and Bran as Raw Material[J].Sichuan Food and Fermentation,2007,43(2):29-32. |
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| Authors: | LIU Jun WANG Juan-Juan |
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| Abstract: | IThis article studied the thin-solid craft of vineger brewing which takes the sweet potato and bran as raw material .The result indicated this craft surpasses the traditional methd obviously, the acidity of mature vinegar unfiltered and the amount of vinegar from mixed raw material average to 4.75 g/100ml and 3.34 kg/kg, improved by 31.2% and 30.0% separately .Besides,the brewing cycle had been reduced 6 days. |
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| Keywords: | Sweet potato Bran Food vinegar Thin-solid |
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