【摘要】 在保留对风味有较大影响的传统工艺基础上 ,根据小规模试验结果 ,进行了生产规模试验 ,在试验中运用醋酸杆菌纯种培养 ,辅以活性干酵母、α—淀粉酶、糖化酶等生化制剂 ,强化发酵过程 ,结果产品基本风味保持不变 ,出品率提高了 89%更多还原

【Abstract】 On the foundation that traditional technological that affected the flavor of the sun vinegar was remained and the effects of the small-scale testing,the production-scale was performed using pure culture of the acetic acid bacterium and the biochemical products as THAADY,α-amylase,glucoamylase in order to strengthning the fermentation.The effects showed that the flavor of the sun vinegar was almost maintained,and the yield beyond 89% compared with the traditional technology.更多还原