应用耐高温酒精活性干酵母和糖化酶进行鲜白酒糟酿造食醋的研究  

Application of TH- AADY and Glucoamylase in Spent Distiller's Grainsof Luzhou- flavor Daqu to Produce Edible Vinegar

作　　者：王传荣[1] 夏如柏 

机构地区：[1]江苏食品职业技术学院,江苏淮安223003 [2]淮安市淮阴区苏北酱醋厂,江苏淮阴223300

出　　处：《酿酒科技》2008年第2期106-109,共4页Liquor-Making Science & Technology

基　　金：2006年淮安市科技计划项目<应用耐高温酒精活性干酵母和糖化酶进行鲜酒糟酿造食醋的研究>;项目编号为HAG06056。

摘　　要：在浓香型大曲酒丢糟中添加TH-AADY、糖化酶和纤维素酶酿造食醋,同时配合应用生香ADY。结果表明,每100kg鲜白酒糟平均产醋33.5kg,产品质量、卫生指标均符合国家标准;具有较好的经济效益和社会效益。TH-AADY, glucoamylase and cellulase were added in spent grains of Luzhou-flavor Daqu coupled with the use of aroma-producing ADY to produce edible vinegar. The results indicated that the average yield of vinegar was 33.5 kg for per 100 kg fresh spent distiller＇s grains and the quality and sanitary indexes of the produced vinegar met national requirements, which could produce satisfactory economic benefits and social benefits.

关 键 词：综合利用 白酒糟 TH-AADY 糖化酶 酿造 食醋 

分 类 号：TS264.22[轻工技术与工程—发酵工程]