摘要
通过对曲酒丢糟部分代替米糠生产麸曲醋的效果研究，确定了丢糟在酒精发酵阶段和醋酸发酵阶段添加理想比例为30％-40％和20％～30％，产品出醋率提高2％，总酯含量增加25．1％。
The effect of bran vinegar produced with daqu distiller＇s grain partly instead of rice bran was studied. The results indicate that the best additive amount of distiller＇s grain in alcoholic and acetic acid fermentation is 30%-40% and 20-30%. The vinegar yield and the amount of ester of the production are increased up 2% and 25.1%.
出处
《中国调味品》
CAS
北大核心
2007年第1期45-47,共3页
China Condiment
基金
湖南省教育厅资助科研项目(04C606)
关键词
大曲丢糟
米糠
麸曲醋
总酸
总酯
daqu distiller＇s grain
rice bran
bran vinegar
the amount of acid
the amount of ester
