2014•Zhongguo tiaoweipinRequires access
Production Technology Improvement of Shanxi Mature Vinegar
Wang Jia-don
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Abstract
Take sorghum as raw material,Daqu as saccharifying ferment,chaff and wheat bran as auxiliary materials,the traditional production technology for comparison,under the condition of the total fermentation period unchanged,the liquid and solid fermentation method is used,take the measures of shortening the fermentation time and prolonging the acetic acid fermentation time,then the total acid content of vinegar is increased by 24.5%and the total ester content is increased by 19.8%.