酒糟固态发酵成醋的工艺研究  

Study on the process of the vinasse solid-state fermentation into vinegar

作　　者：耿丽晶[1] 张岩[1] 周围[1] 

机构地区：[1]辽宁医学院食品科学与工程学院,辽宁锦州121001

出　　处：《食品工业科技》2013年第9期190-192,289,共4页Science and Technology of Food Industry

基　　金：辽宁省自然科学基金项目(201102137);辽宁省高等学校杰出青年学者成长计划(LJQ2012073);辽宁省"大学生创新创业训练计划"项目(201210160011);辽宁医学院"奥鸿"大学生科技创新课题(2011D03)

摘　　要：以新鲜酒糟为原料,采用酸碱滴定法定期对发酵70～130h酒糟的醋酸含量进行测定,研究了发酵过程中配料比和温度对醋酸产量的影响,并对发酵后的酒糟醋成品性质进行了测定。结果表明,在发酵期70～130h,酒糟醋的产量总趋势是先上升后下降的,在100h醋酸含量达到峰值,适宜的发酵时间应在100h,影响酒糟醋风味的主要因素有发酵温度、初始酒精度。酒糟醋酸发酵的工艺条件为:配料比5∶3∶1、醋酸菌接种量0.7%、初始酒精度6.0%、发酵温度30℃、发酵时间100h。酒糟醋成品的醋酸含量为50.0g/L,氨基态氮含量为30.0g/L。本文研究结果为进一步利用废料酒糟生产略有醇香气而酸味柔和的食醋奠定了一定的理论基础。The acetate content of 70-130h fermented vinasse which was the fresh vinasse as raw material by the acid-base titration was periodically measured.The effect of the ingredients and temperature ratio on the acetic acid production was discussed,and the finished nature of vinasse vinegar was determined after fermentation.The result showed that in the fermentation of 70-13Oh, the total yield of the fermented vinasse vinegar trend was first increased and then decreased, peak in acetic acid content lOOh.So the suitable fermentation time should be lOOh. The main factors to affect the flavor of the vinasse vinegar were fermentation temperature, the initial alcohol concentration.The technological conditions for fermenting vinegar via vinasse was that..the proportion of ingredients of 5：3：1 ,acetic acid bacteria inoculum amount of 0.7% ,the initial alcohol concentration of 6.0% ,the temperature of fermentation of 30℃,fermentation time of ]OOh.The acetic acid content of the finished product vinasse vinegar was 50.Og/L,the amino nitrogen content was 30.Og/L.The results of this study laid the theoretical foundation for further use of waste vinasse to product the slightly mellow and soft sour vinegar.

关 键 词：酒糟 食醋 发酵 产量 风味 

分 类 号：TS264.22[轻工技术与工程—发酵工程]