麸醋生产技术改革的研究与应用

Study and Application on The Technical Reform of Bran-vinegar Production

在以麸皮为主要原料,基本保留麸醋风味特点的前提下,应用人工培育的多菌种及野生菌共同发酵新技术酿醋,并通过原料配比与工艺参数的合理调整,发展和提高了麸醋生产工艺,使我公司食醋生产取得了良好的经济效益。

The new technology brewing vinegar fermented with main material of b ran can be carried out with application of multi-cultures and wild strains together. As well as, the met hod keeps the essential flavor. During the production, the technique enhances on the product technique of b ran-vinegar with the reasonable control between of the material proportion and technical parameters. Con siderable economic benefit can be achieved.