山西老陈醋醋酸发酵阶段醋醅疏松度的研究  

Research on the fermented grains porosity during acetic fermentation of Shanxi aged vinegar

作　　者：苏槟楠[1] 萧晋川[2] 潘佩平 王慕华[1] 蔡颖慧[1] 

机构地区：[1]山西省生物研究所,山西太原030006 [2]山西省农业科学院,山西太原030031

出　　处：《中国酿造》2015年第11期52-55,共4页China Brewing

基　　金：山西省工业科技攻关项目(20130321030-02)

摘　　要：通过对山西老陈醋醋酸发酵过程中醋醅质量容积的测定来反应醋醅疏松度的适合程度。经感官试验得知,质量容积在350.0~450.0g/L时醋醅疏松度适宜。通过L9(34)正交试验确定醋酸发酵时醋醅各项指标的最优组合。结果表明,最优组合为含水量65.0%~70.0%、酒精度5.0%vol^5.5%vol、麸皮量110.0%、质量容积350.0 g/L,在此条件下山西老陈醋总酸为4.96 g/100 g醋醅。The bulk density of fermented grains was measured to reflect the suitability of porosity during acetic fermentation of Shanxi aged vinegar. By sensory evaluation, the porosity was appropriate in the range of 350.0-450.0 g/L of the bulk density. By L（34） orthogonal test, the optimal acetic fermentation condition of fermented grains in acetic fermentation was determined as follows： water content 65%-70%, alcohol content 5.0%vol-5.5%vol, bran addition 110% and bulk density 350.0 g/L. Under this condition, the total acid of Shanxi aged vinegar was 4.96 g/100 g fermented grains.

关 键 词：老陈醋 醋酸发酵 醋醅 质量容积 

分 类 号：TS264.2[轻工技术与工程—发酵工程]