| 食醋专用糖浆在液体醋生产中的应用 |
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| 引用本文： | 刘长胜,刘玉春,魏君兰.食醋专用糖浆在液体醋生产中的应用[J].中国酿造,2007(8):52-54. |
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| 作者姓名： | 刘长胜 刘玉春 魏君兰 |
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| 作者单位： | 1. 山东省鲁洲食品集团有限公司,山东,沂水,276400
2. 徐州恒顺万通食品酿造有限公司,江苏,徐州,221000 |
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| 摘 要： | 液态醋生产中的前期糖化过程与专业化淀粉糖生产过程相同,因此以75%的食醋专用糖浆部分替代大米进行液体醋的生产,可以简化液态醋的生产工艺,获得高达96.7%的酒酸转化率,成醋的理化指标和感官指标合格,而且在节能降耗方面具有较大的优势。
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| 关 键 词： | 食醋专用糖浆 液体醋 |
| 文章编号： | 2054-0571（2007）08-0052-03 |
| 修稿时间： | 2007-02-06 |
Application of the syrup in the production of vinegar by liquid fermentation |
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| LIU Chang-sheng,LIU Yu-chun,WEI Jun-lan.Application of the syrup in the production of vinegar by liquid fermentation[J].China Brewing,2007(8):52-54. |
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| Authors: | LIU Chang-sheng LIU Yu-chun WEI Jun-lan |
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| Affiliation: | 1. Shandong Luzhou Food Group Co.,Ltd, Yishui 276400, China; 2. Xuzhou Hengshun Wantong Food Brewing Co., Ltd, Xuzhou 221000, China |
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| Abstract: | The processes of saccharification in vinegar fermentation and production of starch sugar were the same.The progress in vinegar liquid fermentation was simplified through using 75% vinegar syrup substituting for rice.The conversion rate was up to 96.7% and the physicochemical index and sensory index were up to grade.Energy and costs were also saved in this way.Both vinegar company and starch sugar company were benefited. |
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| Keywords: | vinegar syrup liquid fermentation vinegar |
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