生料固态发酵制醋新工艺的研究  

STUDIES ON PRODUCING VINEGAR BY SOLID-STATE FERMENTATION OF RAW MATERIAL

作　　者：胡海宾[1] 黄环宇[1] 刘学文[1] 刘柳[1] 

机构地区：[1]四川大学食品科学与工程系,四川成都610065

出　　处：《食品研究与开发》2008年第2期85-88,共4页Food Research and Development

摘　　要：采用生料固态酒精发酵和固态醋酸发酵两步法酿醋,考察了水料比、酒精发酵温度、酒曲用量对固态酒精发酵的影响,初始酒精度、醋酸发酵温度、醋酸菌接种量对固态醋酸发酵的影响,通过正交试验,得到了生料酿醋的最佳工艺参数:生料固态酒精发酵阶段:水料比例1∶3,发酵温度30℃,酒曲用量为6%,发酵时间为5d;固态醋酸发酵阶段:酒精度为7.0%,发酵温度为34℃,醋酸菌接种量为6%,发酵时间为15d。通过与传统酿醋方法的比较可知生料固态酿醋可有效的节约能源,降低劳动强度,简化工艺流程。The new technology of solid-state alcoholic fermentation and solid-state acetic fermentation were used to produce vinegar. The influence to technique parameters of the solid-state alcoholic fermentation caused by proportion of water and material, temperature and usage of lees were considered. The influence to technique parameters of the solid-state acetic fermentation caused by ethanol concentration, temperature and inoculations dosage were considered. The method of orthogonal design was employed to determine the optimal technological conditions of the vinegar. The optimal conditions for solid -state alcoholic fermentation were found： proportion of water and material 1：3, temperature 30 ℃, the usage of lees is 6 %, time 5 d. The optimal solid-state acetic fermentation conditions were obtained： ethanol concentration of 7 %, temperature 34 ℃, inoculations dosage of 6 %, time 15 d. With the traditional vinegar method, showed solid raw fermented vinegar legal system can be effective energy conservation, reduced labor intensity, simplify the process.

关 键 词：生料制醋 生料固态发酵 生料酒曲 

分 类 号：TS264.22[轻工技术与工程—发酵工程]