活性干酵母应用于鲜酒糟加工生产食醋工艺的试验

Tests of Application of Active Dry Yeast & Fresh Distiller′s Grains in the Production of Vinegar

利用活性干酵母(Y—ADY)、生料曲酿造(鲜酒糟、麸皮)食醋 ,用量为Y—ADY0.5 %左右 ,生料曲0.4 %左右 ,发酵40～60天 ,出醋率提高15 %左右。成品醋香气纯正 ,味道浓厚 。

Active dry yeast (Y-ADY) and the starter for uncooked material (fresh distiller′s grains and wheat brans) were applied in the production of vinegar with the use level of Y-ADY and starter for uncooked material as 0.5% and 0.4% respectively and fermentation period for 40～60 days. The vinegar output rate had increased by 15% and the product vinegar had pure aroma and dense taste with its qualities as the same as the vinegar produced by conventional methods.(Tran.by YUE Yang)