摘要
以黄酒糟为主要原料生产香醋,结果表明,黄酒糟生产食醋最佳时间为17 d,醋坯最高酸度为7.56 g/100 m L。对实验得到的香醋进行气相色谱检测,结果得知,酒糟香醋中所含有的醇类、酸类和酯类物质均有增加,风味浓郁。其中乙醇含量增加1.21%,酯类含量增加1.02%,氨基酸含量提高1.51%,营养价值大大提升。
Chinese rice wine vinasse was used as main raw materials to produce vinegar. The experiment results showed that the optimal time for vinegar production was 17 d, and the highest acidity was 7.56 g/100 ml. The aroma components of the vinegar were tested by gas chromatography, and the results showed that the alcohol, acid, ester contents of the aroma vinegar all increased, and the flavor was stronger. The alcohol, ester, and amino acid content increased 1.21%, 1.02%, and 1.51%, respectively. So the nutritional value of the vinegar was increased as well.
出处
《中国酿造》
CAS
北大核心
2016年第1期170-173,共4页
China Brewing
基金
江苏省工程技术研究中心项目(BM2012284)
关键词
酒糟
工艺
成分
香醋
vinasse
technology
composition
aromatic vinegar
