曾荣获省优质产品“老陈醋”的阳高县副食加工厂,利用名优产品,狠抓技术攻关,不断改进酿造技术,用当地玉米代替高梁研制出双酶制醋法,取名为“阳和香醋”。长期以来,用高粱传统酿醋已在人们头脑中根深缔固。近年来,高粱种植面积减少,出现了货源紧缺,价格上涨,酿造费用增大,利润下降等问题。1988年,阳高县副食加工厂大胆创新,在名优产品“老陈醋”酿造工艺基础上,改变味醋酿造流程,经多次酿造试验和技术攻关,以玉米、小米为主料、辅料有糠、麸皮,再加之花椒、大料、生姜、 The Yanggao County non-staple food processing factory, which had won the “Quality Vinegar” of the province’s high-quality products, used famous and high-quality products, and paid close attention to technological research to continuously improve the brewing technology. It used local corn instead of sorghum to develop a double-enzyme vinegar method called “Yang Hexiang”. vinegar". For a long time, brewing vinegar with traditional sorghum has been deeply rooted in people’s minds. In recent years, sorghum planting area has decreased, and there has been a shortage of supplies, rising prices, increased brewing costs, and lower profits. In 1988, the Yanggao County non-staple food processing factory made bold innovations and changed the vinegar brewing process based on the famous vinegar brewing technology. After many brewing trials and technical breakthroughs, the corn and millet as the main materials and accessories were , bran, plus pepper, aniseed, ginger,