食醋产生沉淀、返混及变质等技术难题的探讨
Discussion of the precipitation,re-turbidity,and metamorphism in vinegar
刘传刚1
作者信息
- 1. 北京二商金狮龙门食品有限公司,北京100000
- 折叠
摘要
为了解决食醋生产行业多年来存在的食醋易发生沉淀、返混及变质等问题,进行技术探讨,认为主要应从原辅料、糖化剂、醋酸发酵操作工艺、后期制作处理、淋醋环节和产品灌装等几方面解决。而仅采用过滤措施,则不能从根本上解决产品混浊的问题,即使当时解决了,但在成品后期仍会出现变质等现象。
Abstract
Some quality problems,such as precipitation,re-turbidity,and metamorphism,always exist in vinegar production.The solutions lie in the choice of raw materials,saccharifying agents,the operation technology of acetic acid fermentation,the latter processing,vinegar spraying and bottling etc.Filtration alone can＇t remove vinegar turbidity and metamorphism will emerge in the latter stage of the final product.
关键词
食醋/技术难题/沉淀/变质Key words
vinegar/technology problems/precipitation/metamorphism引用本文复制引用
出版年
2011
NETL
NSTL
维普
万方数据