浓稠香醋的酿造方法

Fermenting technology of dense vinegar

为保护环境和增加香醋品种,该文研究了浓稠香醋产品的酿造方法,即将粮食经粉碎、液化、糖化、酒精发酵、醋酸发酵、陈酿、粗磨、细磨、调配、均质、灭菌和灌装等工序,制成浓稠香醋产品。本产品具有浓、黏、酸、香及营养好等特点,易黏附于菜上。与传统香醋生产工艺相比,浓稠香醋生产具有原料利用率高、卫生条件好及低投入、高产出等优点。

in order to keep the environment and enrich vinegar＇s types, vinegar products of dense series are developed. Grains are first grinded, liquefied and saccharified. After alcohol fermentation and acetic acid fermentation, the mixture will be brewed, roughly grinded, evenly grinded, blended and sterilized. Then the final product can be bottled. This new product is dense, sticky, delicious and nutrition - rich. So dishes can easily absorb it. Compared with traditional vinegar making technology, dense vinegar has a better hygienic condition and a high utility rate of raw material. Therefore, it has a higher productivity.