生料液态发酵酿醋工艺的研究  

Study on producing vinegar by liquid-state fermentation of raw material

作　　者：敬勤勤[1] 刘学文[1] 

机构地区：[1]四川大学食品科学与工程系,成都610065

出　　处：《中国调味品》2009年第4期72-75,共4页China Condiment

摘　　要：采用一步法和两步法生料液态发酵酿醋,考察了酒精发酵周期、醋酸发酵周期、生料配比、生料酒曲用量和发酵温度对酒精和醋酸的收率和转化率的影响,得出了以下最佳条件。两步发酵法：酒精发酵周期为12 d左右,发酵温度为30-32℃;醋酸发酵周期为15-20 d,发酵温度为32℃;生料配比为：大米18.18%、麸皮3.64%、酒曲1.45%、醋酸菌4.00%、水72.73%。一步发酵法中：双边发酵周期为20-25 d,发酵温度为30-32℃;生料配比为：大米18.18%、麸皮3.64%、酒曲1.45%、醋酸菌4.00%、水72.73%。通过与传统酿醋方法的比较可知生料液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 liquid-state fermentation of raw material was used to produce vinegar. The influence on the receipt rate and invert rate of alcohol and acetic acid caused by periods of alcoholic and acetic fermentation, proportion of raw material, usage of lees and temperature were considered. The method mentioned above was employed to determined the optimal technological conditions of the vinegar. The optimal conditions for two-step liquid-state alcoholic and acetic fermentation were found as follow.periods of alcoholic fermentation 12 d,temperature 30- 32 ℃ ; periods of acetic fermentation 15-20 d, temperature 32 ℃. The proportion of raw material.. rice 18.18 %, bran 3.64 %,lees 1.45 %, acetic bacterium 4.00 %, water 72.73 %. The optimal conditions for one-step fermentation were as follows：periods of bilateral fermentation 20-25 d, temperature 30-32 ℃. The proportion of raw material was as follow.rice 18.18% ,bran 3.64%, lees 1.45%, acetic bacterium 4.00% ,water 72.73%. Comparing With the traditional technology showed that liquid-state raw material fermentation to pruduee vinegar can be more effective in saving energy ,reducing labor intensity,simplifing the process.

关 键 词：生料液态酿醋 一步发酵法 两步发酵法 

分 类 号：TS264.22[轻工技术与工程—发酵工程]