摘要
以槐花为原料,研究了槐花醋的酿制工艺。用一定浓度的食用酒精浸提槐花中的营养成分和功能成分,然后接种醋酸菌进行醋酸发酵。通过单因素试验和正交试验,优选出最佳工艺条件。最佳浸提条件为:食用酒精体积分数45%,浸提温度50℃,浸提时间2.5h,料液比1∶10,在此条件下槐花黄酮浸提量达236mg/L。醋酸发酵的最优条件为:醋酸菌接种量15%,糖度7%,酒精度8.0°。
Brewing technology of vinegar using Flos Sophaoae was studied. The first, an edible alcohol with concentration was used to extract nutritive components and functional components from Flos Sophaoae. The second, the acetic acid fermentation was carried out with inoculating acetic acid bacteria. Finally, the optimum technological conditions were optimized through single factor experiments and orthogonal experiments. The best extracting condition was that the concentration of edible alcohol 45%, the extraction temperature 50 ℃, the extraction time 2.5 h and the ratio of raw material and liquid 1：10. Under this condition, flavonoid extracting amount was 236 mg/L. The best condition of acetic acid fermentation was that inoculum amount was 15%, sugar content 7%, alcohol content 8.0%.
出处
《中国食品学报》
EI
CAS
CSCD
2008年第1期38-43,共6页
Journal of Chinese Institute Of Food Science and Technology
关键词
槐花
保健醋
酿造
工艺
Flos sophaoae Health vinegar Brewage Technology
