分蘖葱头保健醋的生产工艺研究  

Research on processing of health vinegar production from Allium cepa L. var. agrogatum Don

作　　者：刘振扬[1] 刘超[2] 赵红霞[3] 

机构地区：[1]东北电力大学应用技术学院,吉林吉林132012 [2]吉林农业科技学院,吉林吉林132101 [3]吉林工业职业技术学院化学工程系,吉林吉林132013

出　　处：《中国调味品》2009年第12期84-87,共4页China Condiment

基　　金：吉林省教育厅科研项目;吉教科合字[2007]30621号

摘　　要：以分蘖葱头为主要原料,以葡萄酒酵母作为分蘖葱头保健醋的酒精发酵菌种,通过正交实验确定了分蘖葱头保健醋的酒精发酵最佳工艺参数为:初始糖度15%、发酵时间48 h、酵母添加量10%、初始pH 4.0,最佳实验条件酒精浓度可达6.2%。以醋酸菌为分蘖葱头保健醋的醋酸发酵菌种,通过正交实验与感官评价确定分蘖葱头醋酸发酵的最佳工艺参数为:初始酒精含量10%、初始pH 5.0、醋母添加量10%、醋酸发酵时间5 d,醋酸含量为6.12%。再经后熟、调配制营养丰富、口味独特的分蘖葱头保健醋。The processing conditions of health vinegar was studied in this essay,Allium cepa L. var. agrogatum Don as raw material. The optimal alcohol fermentation conditions were determined by orthogonal test and the results were as follows： the best condition was at pH 4.0 and 6.2% alcohol degree, the initial sugar degree was 15%, fermentation time was 48 hours, yeast addation was 10%, the acetic acid bacteria was as fermentation strain. And the optimal acetic acid fermentation conditions, determined by orthogonal tests and sensory evaluation, were as follows. the best condition was at pH 5.0 and 10% alcohol degree, fermentation time was 5 days, yeast addation was 10%, the content of acetic acid was 6.12%. After the ripening, the healthy and unique vinegar was made.

关 键 词：分蘖葱头 酒精发酵 醋酸发酵 正交实验 

分 类 号：TS264.22[轻工技术与工程—发酵工程]