莲藕果醋的工艺优化  

Optimization of Lotus Root Vinegar Process

作　　者：张军[1] 王建化[1] ZHANG Jun;WANG Jian-hua(Haidu College,Qingdao Agricultural University,Laiyang 265200,China)

机构地区：[1]青岛农业大学海都学院

出　　处：《中国调味品》2019年第8期118-121,126,共5页China Condiment

基　　金：青岛农业大学海都学院院级教学研究课题(JY201705)

摘　　要：以莲藕为原料,对莲藕果醋的发酵工艺进行了优化和分析。通过单因素实验探讨了醋酸菌种接种量、发酵初始pH值与发酵初始酒精度对莲藕果醋发酵工艺的影响,并通过响应曲面实验得出最佳的发酵工艺条件,并对产品进行了风味优化。研究表明:莲藕打浆后在35℃发酵3 d得到果酒,将果酒调整优化后作为发酵原料。发酵条件:接种量5%、初始pH 3.0、初始酒精度6.49%、发酵温度30℃、摇床发酵3 d,摇床转速120 r/min;在此条件下,成品的pH可达到3.71,其他指标均符合相关国家标准的要求。The fermentation process of lotus root vinegar is optimized and analyzed with lotus root as the raw material.The effects of inoculation amount of acetic acid bacteria,initial pH value and initial alcoholicity on the fermentation process of lotus root vinegar are studied by single factor experiment.The optimal fermentation conditions are obtained by response surface experiment,and the flavor of the product is optimized.The results show that lotus root is grinded and fermented at 35℃for 3 days to obtain fruit wine,which is adjusted and optimized as the fermentation raw material.The fermentation conditions are inoculation amount of 5%,initial pH value of 3.0,initial alcoholicity of 6.49%,fermentation temperature of 30℃,shaking cultivation for 3 days,shaking speed of 120 r/min.Under these conditions,the pH of the finished product could reach 3.71,and the other indicators meet the requirements of relevant national standards.

关 键 词：莲藕 发酵 工艺优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]