摘要
以芡实酒发酵工艺前糖化过滤所得滤渣为原料，采用液态发酵的方法，直接接种酵母菌、醋酸菌进行发酵制醋，并通过正交试验的方法优化工艺条件。结果表明：酒精发酵阶段最优组合为酵母接种量1．0％，pH 4．5，发酵温度26℃，发酵6天，所得酒精度为7．0％。醋酸发酵阶段最优组合为醋酸菌接种量10％，pH 4．0，发酵温度28℃，发酵6天，酸度高达8．953 g/dL，最后经灭菌、稀释处理后可获得总酸度为3．5～5．0 g/dL的芡实醋。
Use the filter residue before fermentation process in Euryale ferox wine as material,Euryale ferox vinegar is produced by submerged fermentation,inoculated with yeast and acetobacter.The op-timum conditions are determined by orthogonal experiments.The results show that the optimal condi-tions for ethanol fermentation are：yeast inoculation amount 1.0%,pH 4.5,at 26 ℃ fermented for 6 days,and the alcoholicity could reach 7.0%.The optimal conditions for acetic fermentation are：acetobacter inoculation amount 10%,pH 4.0,at 28 ℃fermented for 6 days,and the total acidity rea-ches up to 8.953 g/dL.Euryale ferox vinegar with 3.5-5.0 g/dL could be obtained after sterilization and disposal dilution.
出处
《中国调味品》
CAS
北大核心
2014年第4期82-84,92,共4页
China Condiment
基金
山东省高等学校科技计划项目(J13LE71)
济宁学院青年科研基金项目(2011QNKJ01)
关键词
芡实
食醋
酒精发酵
醋酸发酵
Euryale ferox
vinegar
ethanol fermentation
acetic fermentation
