食醋生产原料糖化及酒化模型探讨

Study on the saccharification and alcoholization of vinegar production raw material

以玉米粉为原料 ,探讨了糖化及酒化模型 ,结果表明 :加水量与糖化醪的糖度及总糖度之间有显著相关性 ,理想的酒化时间为 72小时。

Using corn powder as raw matertal,inquiring into saccharification and alcoholization model.The result shows:There is remarkable correlation betweem water volumn and saccharify dregs.The ideal alcoholization time is 72 hr.