全液态发酵红曲米醋工艺的研究  

Study on Liquid Fermentation Process of Red Koji Rice Vinegar

作　　者：胡杨 任梦 王心强 李京彤 刘悦上 王伟 杨旭 

机构地区：[1]徐州恒顺万通食品酿造有限公司,江苏徐州221004 [2]山东中惠生物科技股份有限公司,山东滨州256600 [3]哈尔滨市食品工业研究所有限公司,哈尔滨150025

出　　处：《中国调味品》2018年第2期124-128,共5页China Condiment

摘　　要：以大米为原料,利用液态深层发酵制醋设备生产液态红曲米醋。工艺上采用了大米粉碎浓醪调浆、α-淀粉酶高温液化、红曲糖化、液态纯种酒精发酵及液态纯种醋酸发酵技术。在单因素试验的基础上,分别采用正交试验L_9(3~4)和正交试验L_9(3~3),确定了红曲米酒最佳工艺条件:料水比1∶2.0,红曲添加量12%,酒精发酵温度28℃,发酵时间9天;醋酸发酵的最佳工艺条件:初始发酵酸度4.5g/dL,初始发酵酒精度4.0%(V/V),发酵温度32℃。在上述工艺条件下,生产的红曲米醋呈红棕色,有光泽,具有红曲米醋特有的香气,体态澄清,发酵总酸8.0~8.5g/dL,氨基酸态氮达到0.388g/L,不挥发酸达到0.589g/L。Taking rice as the main raw material, the red koji rice vinegar is produced by liquid fermentation. Adopt the fermentation process of rice dry grinding, thick mash mixing, high temperature liquefying of α-amylase, red koji saccharification, liquid alcohol fermentation and acetic fermentation. According to the results of single-factor experiments, the optimal conditions for red koji rice wine are determined by using L9 （3^4） orthogonal experiment as.. material-water ratio is 1 ： 2.0, red koji additive amount is 12%, fermentation temperature is 28 ℃, fermentation time is 9 days. The optimal conditions for acetic fermentation are determined by using L9 （3^3） orthogonal experiment as. initial fermentation acidity is 4.5 g/dL, initial alcoholic content is 4. 0% （V/V）, fermentation temperature is 32 ℃. Under the above conditions, the red koji rice vinegar produced is red brown and glossy, has unique aroma of red koji rice vinegar, the posture is clarified, the total acid is 8. 0 - 8. 5 g/dL, the amino acid nitrogen reaches 0. 388 g/L, and the non-volatile acid reaches 0. 589 g/L.

关 键 词：红曲 米醋 液态发酵 

分 类 号：TS201.56[轻工技术与工程—食品科学]