应用A型发酵剂改善食醋风味提高出醋率

Applying A fermentation agent to improve the flavor of vinegar and increase the productivity of vinegar

应用万家兴A型发酵剂代替麸曲、大曲和糖化酶、干酵母,与使用大曲相比,醋的风味更好,出醋率提高26.19%,食醋的原料成本降低36.36%,糖化发酵剂的成本降低82.24%;与使用麸曲相比,醋的品质大幅提高,出醋率提高28.36%,醋的成本降低26.32%,糖化发酵剂的成本降低73.52%。

Using Wanjiaxing A fermentation agent to replace bran koji,yeast for making hard liquor,saccharifying enzyme and dry yeast.Contrast to yeast for making hard liquor and bran koji,the flavor of vinegar is better than before,the productivity of vinegar increased and the raw material cost of vinegar deduced.