机构地区: 河北经贸大学生物科学与工程学院
出 处: 《食品研究与开发》 2007年第8期90-93,共4页
摘 要: 主要研究酶法生料制醋新工艺,以玉米为主要原料,采用生料液态酶法边糖化边酒精发酵,固态醋酸发酵生产食醋,每批投料糖化酶添加量3.5kg,加水比采用1∶5,效果最好。 This study discussed the new technology which used l'aw materials to produce vinegar by enzymatice method. The raw material maize as main material was saccharified while fermenting in liquid-state by enzymatice method,than acetic acid fermengtation in solid-state browed vinegar. Diastase dosages was 3.5 kg in a batch of the raw material, the ratio of raw material and water was 1:5, was the best.