紫薯醋酿造工艺优化  

Optimization of Fermentation Process for Purple Sweet Potato Vinegar

作　　者：范振宇 程浩华 樊迎 王如福[1] FAN Zhen-yu;CHENG Hao-hua;FAN Ying;WANG Ru-fu(College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China;College of Horticulture, Shanxi Agricultural University, Jinzhong 030801, China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801 [2]山西农业大学园艺学院,山西晋中030801

出　　处：《中国调味品》2019年第5期80-85,共6页China Condiment

摘　　要：研究了紫薯醋酿造工艺中酒化阶段pH、温度、酵母菌添加量和醋化阶段pH、初始酒度、醋酸菌接种量对酒精度和总酸的影响。在单因素试验基础上利用响应面法对工艺条件进行优化,结果表明:酒化阶段最佳工艺条件为pH值6,温度29℃,酵母菌添加量0.2%;醋化阶段最佳工艺条件为pH值5,初始酒度8%,醋酸菌接种量8%。The effects of pH,temperature,yeast additive amount,initial alcohol content and inoculation amount of acetic acid bacteria on alcohol content and total acid content in brewing process of purple potato vinegar are studied. On the basis of single factor test, the process conditions are optimized by response surface methodology. The results show that the optimum technological conditions in the alcoholization stage are pH of 6, temperature of 29 ℃, yeast additive amount of 0.2%;the optimum technological conditions in the acetification stage are pH of 5, initial alcoholicity of 8%, inoculation amount of acetic acid bacteria of 8%.

关 键 词：紫薯醋 酒化阶段 醋化阶段 工艺优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]