山西老陈醋生产工艺改良的研究

摘要

以高粱为原料、大曲作糖化发酵剂、谷糠和麸皮作辅料，采用前液后固发酵的方法，以山西老陈醋传统生产工艺为对照，在总发酵周期不变的情况下，采取缩短酒精发酵时间和延长醋酸发酵时间的措施，制得醋的总酸含量提高了24.5%、总酯含量提高了19.8%。%Take sorghum as raw material,Daqu as saccharifying ferment,chaff and wheat bran as auxiliary materials,the traditional production technology for comparison,under the condition of the total fermentation period unchanged,the liquid and solid fermentation method is used,take the meas-ures of shortening the fermentation time and prolonging the acetic acid fermentation time,then the to-tal acid content of vinegar is increased by 24.5% and the total ester content is increased by 19.8%.