苦荞醋发酵工艺条件的优化  

Optimization on conditions for fermentation of buckwheat vinegar

作　　者：申瑞玲[1] 张文丽[1] 林娟[1] 董吉林[1] 相启森[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450001

出　　处：《郑州轻工业学院学报（自然科学版）》2014年第1期29-33,共5页Journal of Zhengzhou University of Light Industry:Natural Science

基　　金：国家"十二五"科技支撑计划课题(2012BAD34B05-17)

摘　　要：采用传统工艺酒精发酵和醋酸发酵两步法酿造苦荞醋.在考察酒精发酵温度、苦荞代替高粱比、大曲用量对酒精发酵之影响,和初始酒精度、发酵温度、醋酸菌用量对醋酸发酵之影响的基础上,分别通过正交试验得出酒精发酵和醋酸发酵的最佳工艺参数为:酒精发酵温度32℃,苦荞代替高粱比45%,大曲用量5.5%;醋酸发酵初始酒精度5.0%,发酵温度36℃,醋酸菌接种量5%.据此酿造的苦荞醋符合国标,既有传统食醋的品质,又有苦荞特有的保健功效.The traditional technology of alcoholic fermentation and acetic fermentation was used to produce vinegar. The influence to technique parameters of the alcoholic fermentation caused by temperature, propor- tion of buckwheat with sorghum and usage of lees was investigated. The influence to technique parameters of the acetic fermentation caused by ethanol concentration, temperature and inoculations dosage was also investigated. The method of orthogonal design was employed to determine the optimal technological condi- tions of the vinegar. The optimal conditions for alcoholic fermentation were found as follows ： temperature 32 ~C, proportion of buckwheat and sorghum 45 %, the usage of lees 5.5 %. The optimal acetic fermentation conditions were obtained as follows：ethanol concentration of 5.0%, temperature 36 ~C, inoculations dosage of 5%. Accordingly brewed buckwheat vinegar meets the national standard. It has not only the quality of traditional vinegar, but also the unique health benefits of buckwheat.

关 键 词：苦荞醋 酒精发酵 醋酸发酵 

分 类 号：TS264.22[轻工技术与工程—发酵工程]