同步发酵老陈醋四季酿造法工艺优化  

Optimization of four seasons brewing process of aged vinegar with synchronization fermentation

作　　者：梁楷 田莉 闫裕峰 郎繁繁 周景丽 武耀文 LIANG Kai;TIAN Li;YAN Yufeng;LANG Fanfan;ZHOU Jingli;WU Yaowen(Shanxi Zilin Vinegar Industry Corporation,Taiyuan 030400,China;Food Industry Institute of Shanxi,Taiyuan 030024,China)

机构地区：[1]山西紫林醋业股份有限公司,山西太原030400 [2]山西省食品工业研究所,山西太原030024

出　　处：《中国酿造》2019年第11期170-174,共5页China Brewing

摘　　要：通过连续跟踪研究同步发酵老陈醋在不同季节发酵过程中醋醅的温度、水分、酒精度、还原糖、总酸的变化规律,优化调整不同季节的生产工艺参数,使同步发酵老陈醋达到“前缓、中挺、后缓落”的四季平衡发酵。经正交试验结果表明,同步发酵老陈醋四季酿造法最佳工艺条件为平季(春季和秋季):粮水质量比1∶4,入缸温度24℃,用曲量50%,火醅接种量15%;夏季:粮水质量比1∶3.5,入缸温度22℃,用曲量50%,火醅接种量15%;冬季:粮水质量比1:4.5,入缸温度26℃,用曲量50%,火醅接种量20%,在此优化工艺条件下,全年总酸平均含量为4.95 g/100 mL,绝对偏差为2.92%,出品率提高2.89%。The change of temperature,moisture,alcohol content,reducing sugar,total acid of fermented grains during synchronization fermentation process of aged vinegar were continuously tracked.The production process parameters of aged vinegar with synchronization fermentation in different seasons were optimized,so that aged vinegar fermentation process can achieve the balanced fermentation of"mild at the beginning,strong in the middle,and then mild at the end"in different seasons.The orthogonal experiments results showed that the optimum technological conditions of aged vinegar fermentation in spring and in autumn were:material to water mass ratio 1∶4,initial temperature 24℃,Daqu addition 50%,fermented grains inoculum 15%;in the summer:material to water mass ratio 1∶3.5,initial temperature 22℃,Daqu addition 50%,fermented grains inoculum 15%;in winter:material to water mass ratio 1∶4.5,initial temperature 26℃,Daqu addition 50%,fermented grains inoculum 20%.At the optimal conditions,the average annual total acid content was 4.95 g/100 ml,absolute deviation was 2.92%,and the production rate increased by 2.89%.

关 键 词：同步发酵老陈醋 不同季节 生产参数 工艺优化 

分 类 号：TS264.2[轻工技术与工程—发酵工程]