摘要
以食用酒精、大米为主要原料,采用液态半连续发酵的方法酿制白醋,探讨了底物酒精度、酸度、还原糖含量,发酵温度,接种量对发酵过程的影响,并通过正交试验最终确定了发酵工艺参数。
The white vinegar was produced by ethanol and rice with fed-batch technique and liquid state fermentation.Based on the research on the substrate ethanol content, acidity, reducing sugar content, fermentation temperature, inoculum size effect on the fermentation process.Finally the optimal method and main processing parameters were determined by fermentation experiment.
出处
《中国酿造》
CAS
北大核心
2010年第6期83-85,共3页
China Brewing
关键词
半连续发酵
醋酸发酵
白醋
Fed-batch technique
Liquid state fermentation
White vinegar
