淮山药醋的研制  

Development of Yam Vinegar

作　　者：孟秀梅[1,2] 李明华[1,2] 顾立众[1,2] 

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003 [2]江苏食品加工工程技术研究开发中心,江苏淮安223003

出　　处：《中国调味品》2016年第6期113-116,共4页China Condiment

基　　金：高校科研成果产业化推进工程项目(JHB2012-83);国家星火计划项目(2014GA690157)

摘　　要：以淮山药浆为原料,采用酵母菌沪酿2.069和醋酸菌沪酿1.01发酵制备淮山药醋。通过单因素试验和正交试验确定最佳发酵条件,试验结果表明:酒精发酵的最佳条件为初始糖度16%,酵母菌接种量3%,发酵温度28℃,发酵时间96h;醋酸发酵的最佳条件为初始酒精度10%,醋酸菌接种量5%,发酵温度32℃,发酵时间120h,经发酵所制备淮山药醋醋酸含量为57.45g/L。通过添加1.2%的蛋清液置于冰箱沉淀5天,所制备山药醋透光率高达91%。Yam vinegar is produced using yam pulp as raw material after alcohol fermentation by yeast 2. 069 and acetic fermentation by acetic acid bacteria 1.01. The optimum fermentation conditions are demonstrated by the test of single factor and orthogonal design respectively. The optimum alcoholic fermentation conditions are the initial Brix of 16%, the inoculation amount of 3%, the temperature of 28℃ and the time of 96 h. The optimum acetic fermentation conditions are the initial alcohol content of 10%, the inoculation amount of 5%, the temperature of 32 ℃ and the time of 120 h. The acetic acid content of yam vinegar is 57.45 g/L. By adding 1.2% egg white and being stored for 5 days in refrigerator, the yam vinegar transmittance is 91%.

关 键 词：淮山药 酒精发酵 醋酸发酵 

分 类 号：TS264.22[轻工技术与工程—发酵工程]