| 以次粉和麸皮为原料采用前稀后固法工艺酿造食醋 |
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| 引用本文： | 段冠收,刘军,朱文优.以次粉和麸皮为原料采用前稀后固法工艺酿造食醋[J].中国酿造,2011(9). |
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| 作者姓名： | 段冠收 刘军 朱文优 |
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| 作者单位： | 1. 四川理工学院生物工程学院,四川自贡,643000
2. 宜宾学院发酵资源与应用四川省高校重点实验室,四川宜宾,644000 |
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| 基金项目： | 发酵资源与应用四川省高校重点实验室资助项目(2009KFZ002) |
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| 摘 要： | 以次粉为辅料、麸皮为主料,采用前稀后固法酿造食醋,并以传统全固态发酵工艺作为对照.结果显示,前稀后固法工艺与传统全固态发酵工艺所酿造食醋风味基本相同,并且前稀后固法工艺其成熟醋醅酸度和混合原料出醋率达到4.49g/100mL和4.07kg/kg,较传统全固态发酵工艺分别增长了26.8％和27.2％,同时周期由30d缩短为24d.
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| 关 键 词： | 次粉 麸皮 食醋 前稀后固 |
Two-stage fermentation technology of vinegar using wheat middling and wheat bran as raw materials |
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| DUAN Guanshou,Liu Jun,ZHU Wenyou.Two-stage fermentation technology of vinegar using wheat middling and wheat bran as raw materials[J].China Brewing,2011(9). |
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| Authors: | DUAN Guanshou Liu Jun ZHU Wenyou |
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| Affiliation: | DUAN Guanshou1,Liu Jun1,ZHU Wenyou2(1.College of Bioengineering,Sichuan University of Sciences and Engineering,Zigong 643000,China,2.Sichuan Key Laboratory of Fermentation Resources and Application,Yibin University,Yibin 644000,China) |
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| Abstract: | Using wheat middling and wheat bran as raw materials,the two-stage fermentation technology of vinegar,liquid-state fermentation followed by solid-state fermentation,were studied,and traditional solid-state vinegar brewing technology was used as the control.The results showed flavor of vinegar prepared with the new technology was basically the same as prepared with the traditional technology,the acidity of mature unfiltered vinegar and the yield of vinegar from mixed raw materials reached to 4.49g/100ml and ... |
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| Keywords: | wheat middling wheat bran vinegar two-stage fermentation |
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