固态醋旋转发酵设备的开发及应用-《中国调味品》

文章信息/Info

Title:: The Development and Application of Rotary Vinegar Solid-state Fermentation Equipment

摘要:: 借鉴葡萄酒旋转发酵罐，结合固态醋酿造工艺，开发出了集接种、酒精发酵、醋酸发酵、淋醋多道工序于一体的7立方固态醋旋转发酵设备。随后将旋转发酵设备和传统酵池进行了对比研究试验。研究结果表明：（1）旋转发酵设备的原料利用率提高。酒精发酵结束时的酒度由6.50g/100ml提高到8.61g/100ml，醋酸发酵结束时的酸度由6.54g/100ml提高到8.12g/100ml；（2）淋醋产品品质和出品率明显提高。淋醋产品的总酸、总酯和出品率分别由4.56g/100ml、4.45g/100ml、6.83提高到4.81g/100ml、4.52g/100ml、7.37；（3）工艺时间缩短，节省人工。酒精发酵周期缩短1天，醋酸发酵周期缩短8天。

Abstract:: Borrowing ideas from the wine rotary fermenter , with the own process of vinegar solid-state fermentation, the seven cubic metres rotary vinegar solid-state fermenter is developed,which holds the process of inoculation, alcohol fermentation, acetic acid fermentation, and poured vinegar all in one equipment. Research on the comparison between the rotary fermenter and traditional fermentatian tank is carried out by testing. The results show that (1) The equipment utilization rate of raw materials is improved. The degree of alcohol at the end of the alcohol fermentation is also improved from original 6.50g/100ml to 8.61g/100ml. The acidity at the end of the acetic fermentation is improved from original 6.54g/100ml to 8.12g/100ml. (2)The product quality and yield of poured vinegar is improved obviously. Total ester, total acid and produce rate is much higher, which raises from 4.56g/100ml, 4.45g/100ml,7.31 to 4.81g/100ml, 4.52g/100ml, 8.13 respectively. (3)The processing time is obviously shortened and the the man power is obviously saved. the Alcohol Fermentation time is shortened by 1 day and the the Acetic Fermentation time is shortened by 8 days.