归芪养生醋酿造工艺的研究

A study on the brewing techniques of healthy angelica and astragalus vinegar

研究以青藏高原生产的青稞、玉米为原料,配以岷县当归、黄芪等地道名贵中药材,采用固态发酵工艺,通过实验研究,确定最佳工艺条件：液化醪糖度15～18°Bx,pH4～4.5,干酵母添加量0.3%,温度30℃,液态发酵6 d;酒精发酵结束后酒精度6%、外观糖度0.5°Bx以下时进行醋酸发酵,醅温控制在40℃,固态发酵10 d左右;最后经调配、澄清过滤后修饰得到营养丰富、澄清透明的归芪养生醋。

In this study, the Qinghai-Tibet Plateau production of barley, corn as raw materials, supported by Min-city Chinese angelica, astragalus and other valuable authentic Chinese herbal medicines, used solid-state fermentation process, through experimental studies to de- termine optimum conditions：Organisation liquefied sugar content 15-18 °Brix , pH4---4.5, dry yeast amount of 0.3 percent, temperature 30℃, liquid fermented six days after the end of ethanol fermentation five to six percent alcohol content, appearance sugar content below 0.5°Brix when acetic acid fermentation, pickled temperature control in the 40 ℃ ,solid-state fermentation 10 days about the final deployment, filtering and clarification be modified after the nutrient-rich, transparent clarification to the healthy vinegar.