摘要
以啤酒生产的酒头、酒尾为主原料,配以啤酒废酵母水解液、米曲汁及适量食用酒精,采用液态发酵法生产营养白醋。工艺要点有:醋酸菌的增殖培养与驯化;啤酒废酵母水解液制备;发酵液的制备;醋酸发酵;脱色及后处理。利用酒头、酒尾生产啤酒营养白醋可减少环境污染,增加社会效益和企业经济效益。(孙悟)
The head beer and ending beer in beer brewing was used as main raw materials coupled with waste barm digest and rice starter liquid and right amount of edible alcohol to produce nutritional white vinegar by liquid fermentation.The technical points cov-ered the following aspects:the proliferation and culture and acclimatization of acetic acid bacteria;the preparation of waste barm di-gest;the preparation of fermentation liquid;the fermentation of acetic acid;and decoloration and aftertreatment.The application of head beer and ending beer to produce white vinegar could reduce environmental pollution and gain social benefits as well as enterprise economic benefits.(Tran.by YUE Yang)
出处
《酿酒科技》
2004年第1期63-64,共2页
Liquor-Making Science & Technology
基金
山东省科技攻关项目(012070108)。
