茅台酒糟食醋的研制

Develop maotai brewery grains of vinegar

酒糟醋是以酒糟为主料或辅料酿制的食醋,由于酒糟的淀粉含量相当低,所以不能将其作为主料进行传统的固态发酵法生产食醋。当以固态法发酵生产食醋时,将其作为辅料来使用效果可能会更好,所以在实验中分别采取了以固态发酵法、液态发酵法、液态淋浇发酵半成品醋浸泡等工艺对酒糟进行处理。在实验结束后不难看出固态发酵使得醋的酸度、α-AAN、总酯、不挥发酸的含量均较好。在实验中加入酶,酶法制醋有很多的优势,它使得醋的口味更柔和。并且,在实验中确定了醋泡酒糟在1∶2时,使得醋的各项指标都符合一级醋标准。同时酒糟应用于醋业中,使得酒糟实现了综合利用,也使醋的风味更加多元化。

The brewery grains applies in vinegar industry make use of anticipate or assist material, because of the starch content of brewery grains very low, it can＇t will be anticipate material. When making a tradition of the solid ferment, will it conduct and actions assist to anticipate may be better to using result, so adopt to ferment a method, liquid to ferment a method, liquid to pour to spdnkle to ferment semi-processed goods vinegar to soak with the solid respectively in the experiment etc. At the end of expriment, it is difficult that solid ferment acidity, α -AAN, total ester, don＇t vaporize a sour content better. Joined enzemy in the experiment, the enzemy legal system vinegar contain a lot of advantages, it makes the vinegar taste is softer. And, assurance in the experiment the vinegar steep brewery grains at 1 to 2 various index signs of vinegar at one class vinegar standard. The brewery grains applies in vinegar industry in the meantime, making the brewery grains carry out comprehensive utilization also making vinegar of tasting diversificating