酒精制醋工艺初探  

Initial research on the processing of vinegar production from alcohol

作　　者：张立强[1] 王慧[1] 王君高[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250353

出　　处：《中国酿造》2007年第7期49-50,共2页China Brewing

摘　　要：以6．3%食用酒精、4%黄浆水为原料,采用液态发酵的方法酿制白醋,发酵时间仅为4d。大大简化了操作步骤,节约了生产成本,同时解决了酒精制醋酿出的产品中呈香物质较单一的问题。The edible alcohol （6.3%） and yellow serofluid （4%） were used as main materials to produce white vinegar by liquid fermentation, with the fermentation time of 4 d. The technique only have one-step of acetic fermentation, so greatly simplify the process. This study reduced the cost of product, and solved the problem that aroma was single in the vinegar production by alcohol.

关 键 词：黄浆水 酒精制醋 醋酸发酵 白醋 

分 类 号：TS264.2[轻工技术与工程—发酵工程]