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| 液态法生米制醋酒化中试及分析 | |
| 引用本文： | 徐新金,陈江,徐文慧,李辉勇.液态法生米制醋酒化中试及分析[J].中国酿造,2011(8). |
| 作者姓名： | 徐新金 陈江 徐文慧 李辉勇 |
| 作者单位： | 1. 温州市海螺调味品有限公司,浙江温州,325011 2. 华东交通大学理工学院,江西南昌,330100 3. 温州海螺集团有限公司,浙江温州,325011 |
| 摘 要： | 文中对生米酒化过程和各工序进行了全面的简述,分析了生米酒化时醪液的变化,对发酵温度、醪液搅拌的情况及酒精含量进行了监测.并对醪液在分离(压滤)过程中的压力和时间以及分离的酒液进行了综合分析,结果表明:生米酒化工艺简化,酒醪固液分离较易,发酵期间采用空气搅拌适宜,生米酒化原料出品率高于传统熟料. |
| 关 键 词： | 生米酒化 酒醪分离 理化检测 酒化分析 |
Pilot scale production of vinegar by uncooked rice in submerged fermentation |
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| XU Xinjin,CHEN Jiang,XU Wenhui,LI Huiyong.Pilot scale production of vinegar by uncooked rice in submerged fermentation[J].China Brewing,2011(8). | |
| Authors: | XU Xinjin CHEN Jiang XU Wenhui LI Huiyong |
| Affiliation: | XU Xinjin1,CHEN Jiang1,XU Wenhui2,LI Huiyong3(1.Wenzhou Conch Condiment Co.,Ltd.,Wenzhou 325011,China,2.Institute of Technology,East China Jiaotong University,Nanchang 330100,3.Wenzhou Conch Group Co.,China) |
| Abstract: | The process of vinegar production from uncooked rice were introduced in this paper.The fermentation temperature,the condition of mash and alcohol content were determined.In addition,the pressure and time in separation of mash liquid were investigated.The results showed that the process of vinegar production from uncooked rice is easy,and the method of solid-liquid separation is also simple.Mixing mash by air is appropriate.The yield of this method was higher than that of conventional cooked materials. |
| Keywords: | uncooked rice mash making mash separation chemical and physical determination brewing analysis |
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