| 高温季节食醋稳产高产新技术研究与应用 |
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| 引用本文： | 王子光 李正选. 高温季节食醋稳产高产新技术研究与应用[J]. 河南科学, 1996, 14(1): 102-106 |
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| 作者姓名： | 王子光 李正选 |
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| 作者单位： | 河南省科学院生物研究所，河南省平顶山市酿造总厂 |
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| 摘 要： | 采用低温入缸、人工接种醋酸菌、加入少量糖化酶代替５０％成曲等先进技术，实现了高温季节食醋稳产高产的目标。淀粉利用率为５０．６４％。主料出品率为９．０３ｋｇ／ｋｇ（３．５％ＨＡｃ）。产品质量达到ＺＢＸ６６０１５－８７标准。
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| 关 键 词： | 食醋 固态发酵 高温季节 制备 产量 质量 发酵 |
STUDY AND APPLY ON NEW TECHNOLOGY FOR STABLE PRODUCTION AND HIGH PRODUCTION OF VINEGAR IN SEASON OF HIGH TEMPERATURE |
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| Wang Ziguang,Yang Yuhua, Liu Dehai. STUDY AND APPLY ON NEW TECHNOLOGY FOR STABLE PRODUCTION AND HIGH PRODUCTION OF VINEGAR IN SEASON OF HIGH TEMPERATURE[J]. Henan Science, 1996, 14(1): 102-106 |
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| Authors: | Wang Ziguang Yang Yuhua Liu Dehai |
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| Abstract: | Using advance technology that low temperature spirit sauce was put into Vat, the acetic acid bacteria was aritifical inoculated, replace 50% mature koji by a small amount of glacoamylase, this study achieved stable production and high production of vinegar in season of high temperature. the utilization ratio on starch is 50.64%, the production ratio is 9. 03kg/kg main raw material (3.5%HAC). The product quality was up to standard of pro10. vided for by ZBX66015-87. |
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| Keywords: | Vinegar Solid-state fermentation In season of high temperature |
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