摘要
探索了利用白酒发酵副产物黄水生产一种醋饮的工艺,通过采用生物转化、多菌种协同发酵等生物学手段,结合酿酒技术及传统制醋工艺,研究确定了黄水生物转化液及辅型米酒生产的最佳工艺条件,并将这2种发酵液按照7∶3的特定比例进行混合,通过采用固态有氧发酵方式,即可制得醋饮。该研究对于黄水高附加值研究及深加工应用具有一定的理论及实践指导意义。
In this study, the use of liquor fermentation by-product, yellow water, to produce vinegar drink was explored. Yellow water biotransformation solution and auxiliary rice wine were prepared through biotransformation and mixed fermentation of multiple bacterial species combined with traditional wine-making techniques and vinegar-producing techniques. And the best technical conditions were determined. Then the two kinds of fermenting liquid were mixed at the ratio of 7：3. After solid aerobic fermentation of the mixture solution, vinegar drink was finally produced. Such study was of theoretical and practical significance in deep processing and high value-added research of yellow water.
出处
《酿酒科技》
2016年第3期52-56,共5页
Liquor-Making Science & Technology
关键词
黄水
生物转化
醋母
酒母
辅型米酒
醋饮
yellow water
biotransformation
acetic acid bacteria
yeast
auxiliary rice wine
vinegar drink
