利用鲜醋糟酿制食醋的研究

Study on Brew of Food Vinegar with Fresh Vinegarr Residue

鲜醋糟中含有相当数量的粗淀粉、粗蛋白、还原糖、纤维素等可供微生物生长的营养物质.本试验利用鲜醋糟作唯一填充料,入池淀粉控制在14—16%,采用“固态复式发酵法”酿醋,使糖化、酒化、醋化三个反应不分阶段,生产出了合格产品.发酵周期从原来的一个月缩短到12—13天,原料得以充分利用,从而降低了成本。

In the fresh vinegar residue contains to a certain degree amounts of the coarse amyloplasts coarse protein reducing sugar cellulose and so on, which afford nutrient for growing of the microorganisms.This experiments employed fresh vinegar residue as solely addition. The quantity of the amyloplasts restricted at 14-16% and the 'solid complex fermentation' was adopted. Then the three chemical reaction of the Saccharogehic, alcohol and acetifica-tiom divided no stage. Had produced ideal products. The revolution of fermentation from previous 30 days to 12-13 days, and the stuff employed fully. Hence descend the cost of productions and rise the advantage of the factory.