黄水酿醋工艺的研究  

Study on technology of brewing vinegar from yellow water

作　　者：王敏 

机构地区：[1]辽中县辽河化工厂,辽宁辽中110200

出　　处：《江苏调味副食品》2009年第2期31-32,共2页Jiangsu Condiment and Subsidiary Food

摘　　要：为了充分利用粮食酒发酵过程中渗于窖池底部的黄色液体,保护环境,将黄水粗滤后,添加中高温大曲,直接进行发酵制取香醋。该工艺可得到含有丰富的有机酸、氨基酸及低级酯类物质的产品,符合国家食醋标准,具有酸度适口、香味醇厚和风味独特等特点。The yellow liquid seeped at the bottom of rice wine fermentation pit can be utilized to protect environment. After a rough filtration, yellow water was added into koji with medium - high temperature and then fermented for vinegar. The final products were rich in organic acids, amino acids, and low - ester substance. With a moderate acidity, a full - bodied smell and a special flavor, the final vinegar was up to the national standards of edible vinegar.

关 键 词：黄水 中高温大曲 香醋 

分 类 号：TS264.22[轻工技术与工程—发酵工程]