食醋后熟陈酿技术研究

Technology of vinegar after-ripening aging

醋酸发酵结束后,醋醅或醋醪经后熟陈酿,可改进食醋的口感、风味。在液态发酵醋醪中利用曲霉酶系反应,可在短时间内增加液态发酵醋的色泽、氨基酸类、糖类、不挥发酸等物质的含量,使口感柔和、增加风味。其特点是:充分发挥曲霉酶系的作用,利用制剂中增加的有效成分,在醋醪中分解与合成,弥补了其风味的不足,从而达到增加和改善液态发酵食醋的目的。方法简便、成本低,是弥补液态发酵食醋风味不足的好办法。

After the acetic acid fermentation, It could improve the taste and flavor of vinegar by the post cooked aging of vinegar of grains or vinegar mash. Using Aspergillus enzymes in liquid fermentation vinegar mash reaction, the color of the liquid fermented vinegar, the content of amino acids, sugars, non-volatile acids and other substances could increased in a short time, and the texture was soften, the flavor was increased.The feature is to give full play to the role of enzymes in Aspergillus, increased active ingredient in the formulation, so their decomposition and synthesis in the vinegar and mash could improve the flavor. Thus, the purpose of increasing and improvement of the liquid fermented vinegar could achieved. The method was simple, convenient and lower cost, so it was a good method of making up the deficient flavour of the liquid vinegar.