食醋液態(tài)發(fā)酵與固態(tài)發(fā)酵工藝對(duì)比分析

摘 要：食醋是人們?nèi)粘Ｉ钪谐Ｒ?jiàn)的調(diào)味品，其生產(chǎn)工藝主要包括液態(tài)發(fā)酵和固態(tài)發(fā)酵兩種方式。本文對(duì)比分析兩種發(fā)酵工藝的原理、特點(diǎn)、優(yōu)缺點(diǎn)，旨在為食醋的生產(chǎn)提供一些借鑒和參考。

關(guān)鍵詞：食醋；液態(tài)發(fā)酵；固態(tài)發(fā)酵；發(fā)酵工藝

Comparative Analysis of Liquid Fermentation and Solid State Fermentation of Vinegar

CHEN Xudong

（Lishui City Yuyue Brewing Food Co.， Ltd.， Lishui 323000， China）

Abstract： Vinegar is a common condiment in people’s daily life， and its production process mainly includes liquid fermentation and solid state fermentation. In this paper， the principles， characteristics， advantages and disadvantages of the two fermentation processes were compared and analyzed in order to provide some reference for the production of vinegar.

Keywords： vinegar; liquid fermentation; solid state fermentation; fermentation technology

食醋是一種古老的發(fā)酵食品，在我國(guó)已有數(shù)千年的生產(chǎn)歷史。（剩余4427字）