提高优质香醋产量的生产工艺研究

Study on production techniques to improve the yield of aromatic vinegar

在食醋生产过程中,既要保证食醋的品质,又要提高产量,这是酿醋工艺革新的关键。采用α-淀粉酶、糖化酶、酸性蛋白酶、酿酒高活性干酵母和活性醋酸菌,较彻底地完成了淀粉糖化、酒精发酵、醋酸发酵过程,使香醋的产量和质量都得到了提高。

The critical point for the innovation of vinegar brewage is to improve the yield and keep good quality at the same time during vinegar production. In this study,a-amylase, saccharidase, acid protease, high-activity dry Saccharomyces cerevisiae and active Acetobacter pasteurinus were used in fermentation. Hence, the processes of starch saccharification, alcohol fermentation and acetic fermentation were fulfilled more completely, by which the yield and quality of aromatic vinegar were both improved.