山西老陈醋醋酸发酵终点判断的标准化方法  

Standardized judgment method for acetic fermentation end point of Shanxi extra aged vinegar

作　　者：苏槟楠[1] 潘佩平 萧晋川[2] 王慕华[1] 蔡颖慧[1] 李云飞 

机构地区：[1]山西省生物研究所,太原030006 [2]山西省农业科学院,太原030031 [3]山西省农牧业信息中心,太原030002

出　　处：《食品科技》2015年第6期308-312,共5页Food Science and Technology

基　　金：山西省工业科技攻关项目(20130321030-02)

摘　　要：目的：通过对山西老陈醋醋酸发酵过程中不同指标的测定，找出醋酸发酵终点判断的标准化方法。方法：经L9（34）正交试验确定醋酸发酵时醋醅的入缸条件，即醋醅含水量、酒精度、麸皮量、接火量的确定；在醋酸发酵时选取醋醅温度、总酸、还原糖、残留酒精进行跟踪检测。结果：醋醅入缸条件为含水量62．0％～66．0％、酒精度4．5％～5．O％vol、麸皮量110．0％、接火量5．0％，在此基础上进行醋酸发酵。结论：老陈醋醋酸发酵终点判断的标准化方法为：发酵时间8～9d，醋醅温度30℃以下，总酸≥4．50g／100g醋酷，残留酒精≤0．15mL／100g醋醅，还原糖≥1．70g／100g醋醅。此时醋酸发酵已近终点可停止发酵。Objective： Based on the determination of the indexes in acetic fermentation process of Shanxi extra aged vinegar, the standardized judgment method for acetic fermentation end point was found. Methods： By L9（34） orthogonal test, the conditions of vinegar fermented grains into crock in acetic fermentation were determined as follow： water content, alcohol degrees, bran quantity, fire welding quantity. The temperature, total acid, reducing sugar and residual alcohol of vinegar fermented grains were tracked and tested during acetic fermentation press. Results： The condition of vinegar fermented grains into crock as follows： water content 62.0%-66.0%, alcohol content 4.5%-5.0% vol, bran content 110.0%, fire welding quantity 5.0%, then the acetic acid fermentation would begin. Conclusion： The standardized judgment method for acetic fermentation end point vinegar was that 8-9 d fermentation time, vinegar fermented grains temperature below 30 ℃, total acid ≥4.50 g/100 g vinegar fermentedgrains, reducing sugar≥1.70 g/100 g vinegar fermented grains, residual alcohol≤0.15 g/100 g vinegar fermented grains. The acetic acid fermentation was close to the end and could be stopped.

关 键 词：老陈醋 醋酸发酵 终点 判断 

分 类 号：TS264.22[轻工技术与工程—发酵工程]