固态发酵酒糟醋与传统醋的比较研究

Comparative study on solid-state fermentation brewing lees vinegar and traditional vinegar

采用固态发酵工艺生产酒糟醋,不仅能节约粮源,而且生产出来的酒糟醋在色泽、口感、理化指标、卫生标准等方面均符合国家食醋的标准,并且酒糟醋与传统食醋相比具有更好的食用价值,同时具有抑癌作用。

Use solid-state fermentation production lees vinegar, can not only save food sources , but also to meet the national standard vinegar in color, taste,physical and chemical indicators, health standards etc. Moreover, lees vinegar is better than the traditional vinegar at food value, and the role of inhibition of cancer.