摘要
在前液后固制醋的基础上,通过正交试验对酒精发酵和醋酸发酵的条件进行优化。结果表明:酒精发酵的最优条件为接种量0.8‰ADY+0.4%糖化酶、料水比1∶2、发酵时间7天。醋酸发酵的最优条件为发酵温度32℃、酒精度9%、接种量7%。在优化条件下,发酵时间缩短,产酸速度提高。
On the basis of liquid-solid state fermentation of vinegar, the conditions of alcohol fermentation and acetic acid fermentation are optimized by orthogonal test.The results show that the optimal conditions for alcohol fermentation are as follows：the inoculation amount of 0.8‰ ADY＋0.4% saccharifying enzyme,the ratio of material to water of 1 ∶ 2,and the fermentation time of 7 days.The optimal conditions for acetic acid fermentation are as follows： the fermentation temperature of 32 ℃,the alcohol degree of 9%,and the inoculation amount of 7%.Under the optimal conditions,the fermentation time shortens and the acid-producing speed increases.
出处
《中国调味品》
CAS
北大核心
2015年第6期24-26,共3页
China Condiment
基金
"十二五"农村领域国家科技计划(863计划)项目资助(2011AA10090401)
关键词
制醋
发酵
生产工艺
正交试验
make vinegar
fermentation
production process
orthogonal test
