玉米醋酿造工艺研究  

Study on Fermentation of Maize Vinegar

作　　者：袁美[1] 麻成金[1] 黄群[1] 戴芝英[1] 娄明[1] 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000

出　　处：《农产食品科技》2009年第4期39-42,共4页

基　　金：吉首大学校级科研基金资助（08JDX043）

摘　　要：以去胚玉米为原料，采用液态发酵法酿造玉米醋，通过单因素试验和正交试验，探讨玉米醋的生产工艺条件。试验表明，玉米醋酒精发酵工艺条件为：玉米液含糖12％、酿酒高活性干酵母添加量0．1％、发酵温度30％、发酵时间5d；醋酸发酵工艺条件为：醋酸菌添加量0．7％、发酵温度32℃、发酵时间7d。所酿玉米醋具有天然玉米色泽、酸味柔和且有浓郁醋香味。Using the embryoed maize as material, maize vinegar was developed by liquid fermentation, and the technology parameters were optimized by single test and orthogonal experiment. The results indicated that the optimal technical conditions of alcoholic fermentation were that sugar content of maize liquid 12%, yeast 0.10%, fermentation temperature 30 ℃, and fermentation time 5 d. The technology of acetic fermentation were that acetic acid bacteria 0.7%, fermentation temperature 32℃, and fermentation time 7 d. The maize vinegar has natural maize color, soft sourness as well as full-bodied smell of vinegar.

关 键 词：玉米保健醋 酒精发酵 醋酸发酵 

分 类 号：TS264.22[轻工技术与工程—发酵工程]