| 利用玉米皮渣固体法酿造食醋的研究 |
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| 引用本文： | 庄桂.利用玉米皮渣固体法酿造食醋的研究[J].中国酿造,2006(7):30-33. |
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| 作者姓名： | 庄桂 |
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| 作者单位： | 河南工业大学生物工程学院,河南,郑州,450052 |
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| 摘 要： | 研究了以玉米提取淀粉和蛋白后获取的玉米皮渣为糖化曲制备原料和食醋酿造原料，采用边糖化边酒化、再醋化工艺，固态法酿造食醋。结果表明：添加40％黑曲霉AS3．324糖化曲和60％黑曲霉HS-16糖化曲时的原料出醋率8．2kg／kg，产品质量符合GB18187—2000标准。
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| 关 键 词： | 玉米皮渣 提取 酒化 糖化曲 酿造 食醋 |
| 文章编号： | 0254-5071(2006)07-0030-04 |
| 修稿时间： | 2006年1月20日 |
Study on vinegar production using corn skin and grit with solid-state fermetation |
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| ZHUANG Gui.Study on vinegar production using corn skin and grit with solid-state fermetation[J].China Brewing,2006(7):30-33. |
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| Authors: | ZHUANG Gui |
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| Abstract: | After starch and corn protein was extracted,corn skin and grit was used as materials for saccharifying koji and vinegar fermentation.Solid-state fermentation was carried by saccharification and alcoholization at the same time,and then acidification.When 40% koji of Aspergillus niger AS3.324 and 60% koji of Aspergillus niger were added,8.2 kg standard vinegar was produced from 1 kg material.The quality standards of vinegar accorded with GB 18187-2000. |
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| Keywords: | corn skin and grit extraction alcoholization saccharifying koji brewing vinegar |
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