马铃薯发酵醋辅料的选择及酒精发酵工艺条件的优化  

The selection of potato vinegar materials and the optimality of alcohol fermentation process

作　　者：周霞[1] 刘敏[1] 韩育梅[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《食品科技》2016年第3期186-190,共5页Food Science and Technology

基　　金：内蒙古自治区科技计划项目

摘　　要：为选择适宜马铃薯发酵醋的辅料,试验主要选择糯米粉、玉米粉、高粱粉和燕麦粉分别以不同比例与经干燥粉碎的马铃薯粉混合发酵酿醋,通过感官评定确定其辅料种类及辅料添加比例。在此基础上,分别研究发酵时间、酵母菌添加量、p H值和发酵温度对马铃薯酒精发酵过程中酒精度的影响,通过L9（3^4）正交试验确定马铃薯酿醋酒精发酵的工艺参数。结果表明：糯米粉要优于所选的其他辅料,且糯米粉与马铃薯粉适宜的添加比例为1：5;优化的马铃薯酒精发酵工艺条件为：酵母菌添加量0.04%,p H3.6,发酵温度30℃,发酵7 d得马铃薯酒精发酵液的酒精度为7.9%。To choose appropriate excipients for potato fermentation vinegar.This experiment studied the potato which was dried and grindied mixed with different proportions of glutinous rice flour,corn flour,sorghum flour,oat flour to ferment vinegar respectively,the accessories of potato vinegar and it＇s best adding proportion was determinined through the organoleptic evaluation method.On the basis of this,the influence of fermentation time adding amount of yeast,p H value,fermentation temperature on the wine in the potato alcohol fermentation process was studied respectively and the optimum parameters of potato vinegar alcohol fermentation process was determined through the L_9（3-4） orthogonal test.The results showed that glutinous rice flour was superior to the selected other auxiliary materials,glutinous rice flour and potato powder to add a ratio of 1：5,The process parameters of potato alcohol fermentation conditions were：adding amount was 0.04%,the p H value was 3.6,fermentation temperature was 30 ℃,the potato alcohol fermentation liquor alcohol content of 7.9% after fermentating for 7 d.

关 键 词：马铃薯醋 辅料选择 酒精发酵 工艺优化 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]