蜂蜜醋发酵工艺的优化  

Optimization of Fermentation Process of Honey Vinegar

作　　者：罗萍[1] 李思欣[2] 杜伟锐 钟武杰[2] 

机构地区：[1]广州市食品药品监督管理局审评认证中心,广州510000 [2]华南农业大学食品学院,广州510000

出　　处：《中国调味品》2015年第11期50-53,共4页China Condiment

摘　　要：以蜂蜜为原料,采用菌膜扩培液代替菌膜接种发酵,研究初始糖度、pH、装量、发酵温度四个因素对蜂蜜醋发酵的影响,通过单因素试验及正交试验,得出其最佳发酵条件为:初始糖度20%、pH值5、装量60%、发酵温度30℃。经验证,在此条件下发酵90天,发酵基本结束,总酸(以乙酸计)达到5.642g/dL。采用菌膜扩培液接种发酵蜂蜜醋,不仅大大缩短蜂蜜醋的发酵周期,且所得蜂蜜醋总酸含量较高,其风味品质接近传统蜂蜜醋。Taking honey as raw material, bacterial membrane culture liquid instead of bacterial membrane for inoculated fermentation,then take the four factors such as initial sugar content,pH, filled volume,fermentation temperature on honey vinegar fermentation.Through the single factor experiment and orthogonal test,the optimal fermentation conditions are obtained as follows：initial sugar content of 20%,pH of 5 ,filled volume of 60%,fermentation temperature of 30 ℃.The results of validation test show that the fermentation process essentially ends after 90 days and the final total acids （acetic acid）are 5 .642 g/dL.Using bacterial membrane culture liquid inoculated fermentation, the fermentation period of honey vinegar is not only shortened,but also can increase the total acids content of honey vinegar,and its flavor and quality close to the traditional honey vinegar.

关 键 词：蜂蜜醋 发酵 优化 

分 类 号：TS264.22[轻工技术与工程—发酵工程]