浅谈我国食醋生产技术及质量安全-《中国调味品》

文章信息/Info

Title:: Preliminary Discussion on Production Technology and Quality Safety of vinegar in China

摘要:: 我国食醋酿造有着悠久的历史，近代得到了快速的发展。该文从食醋生产用原辅料、生产工艺及设备、质量安全等方面加以分析，阐述食醋固态发酵和液态发酵的行业进展情况。其中原辅料主要从发酵用主料、填充辅料、菌曲酶制剂的应用方面阐述；食醋生产技术及设备主要从原辅料预处理、酒精发酵、醋酸发酵、淋醋（过滤）、灭菌、陈酿等方面进行阐述；质量安全从现阶段主要存在的产品问题进行分析，重在从加强生产环节监管与品质控制、加快完善更新食醋相关标准、加大政府监管力度三个方面加以解决。

Abstract:: Abstract: Vinegar brewing in China has a long history and rapid development in modern times. This paper analyzed the raw and auxiliary materials, production technology and equipment, quality and safety in vinegar production, and expounded the progress of solid-state fermentation and liquid-state fermentation in vinegar industry. The raw and auxiliary materials were mainly described from the aspects of main materials for fermentation, filling auxiliary materials and the application of mycosteronidase preparation. Vinegar production technology and equipment were mainly described from the raw materials pretreatment, alcohol fermentation, acetic acid fermentation, pouring vinegar (filtration), sterilization, aging and other aspects. Quality safety was analyzed from the main product problems at the present stage, focusing on the three aspects of strengthening the supervision and quality control of production links, accelerating the improvement and update of vinegar related standards, and strengthening government supervision.