摘要
固态发酵工艺生产食醋,发酵周期长,参与微生物种类多,代谢产物丰富,加之各地独特的酿制工艺,生产出风味各异的食醋,解决了液态发酵的食醋风味单一的问题。中国传统酿醋历史悠久,酿醋设备也一直在发展改进,现在已结合机械化、智能化设计出许多食醋固态发酵反应器。
The vinegar produced by the solid-state fermentation process has a long fermentation cycle,involves many microbial species,and is rich in metabolites.In addition,the local unique brewing process produces different flavors of vinegar and solves the flavor single problem of liquid-fermented vinegar.The traditional Chinese vinegar has a long history and the vinegar brewing equipment has been developed and improved.Now,a number of vinegar solid fermentation reactors have been designed combining with mechanization and intellectualization.
作者
孙宏韬
李伟
朱曼丽
洪厚胜
SUN Hong-tao;LI Wei;ZHU Man-li;HONG Hou-sheng(College of Life Science and Pharmaceutical Engineering,Nanjing Tech University, Nanjing 211816,China;College of Chemistry and Molecular Engineering,Nanjing Tech University,Nanjing 211816,China;Nanjing Huike Bioengineering Equipment Corporation,Nanjing 210009,China)
出处
《中国调味品》
CAS
北大核心
2018年第12期89-93,98,共6页
China Condiment
关键词
食醋
固态发酵
固态发酵工艺
传统设备
现代反应器
vinegar
solid-state fermentation
solid-state fermentation process
traditional equipment
modern reactor
