传统食醋浓缩醋膏工艺条件优化  

Optimization of production technology of traditional concentrated vinegar paste

作　　者：刘静 张小凤 赵楠 吴亚楠 刘小菁 贾雯 赵方圆 郑宇[1] LIU Jing;ZHANG Xiaofeng;ZHAO Nan;WU Yanan;LIU Xiaojing;JIA Wen;ZHAO Fangyuan;ZHENG Yu(Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control,College of Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学生物工程学院天津市微生物代谢和发酵过程控制工程研究中心,天津300457

出　　处：《中国酿造》2020年第3期32-37,共6页China Brewing

基　　金：国家重点研发计划项目(2016YFD0400505);天津市科技局科技计划(19YFLHSN00030);教委科技计划项目(2018ZD08,TD13-5013)。

摘　　要：以传统食醋为原料,依次采用冷冻浓缩和蒸馏浓缩技术制备醋膏,并通过单因素试验及响应面试验优化醋膏工艺条件。结果表明,最佳工艺条件为预处理温度4℃,冷冻温度-10℃,蒸馏温度55℃,酵母抽提物3.5 g/L,白砂糖125 g/L。利用该优化工艺得到的醋膏产品膏体浓稠,风味怡人,是一款新型的食醋衍生产品。Using traditional vinegar as raw material,the vinegar paste was prepared by freezing and distillation concentration technology in order,and the production technology was optimized by single factor tests and response surface tests.The results showed that the optimal technology conditions were pretreatment temperature 4℃,freezing temperature-10℃,distillation temperature 55℃,yeast extract 3.5 g/L,and sugar 125 g/L.The vinegar paste product obtained by the optimal technology was thick,with pleasant flavor,which was a new derivative product of vinegar.

关 键 词：食醋浓缩 醋膏 工艺 优化 

分 类 号：TS264.2[轻工技术与工程—发酵工程]