液态发酵法酿造豆渣食醋工艺研究  

Study on Technology of Brewing Soybean Residue Vinegar by Liquid-State Fermentation Method

作　　者：王成 张杰[1,2] 王晗 孔欣欣 WANG Cheng;ZHANG Jie;WANG Han;KONG Xin-xin(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China;Key Laboratory of Food Safety Rapid Detection in Zhengzhou City,Zhengzhou 450064,China)

机构地区：[1]郑州科技学院食品科学与工程学院,郑州450064 [2]郑州市食品安全快速检测重点实验室,郑州450064

出　　处：《中国调味品》2024年第7期90-98,169,共10页China Condiment

基　　金：河南省高等学校重点科研项目(24B550022);河南省大学生创新创业训练计划项目(S202112746035)。

摘　　要：为增加豆渣的利用率和附加值,以豆渣为主要原料,通过液态发酵法酿造一款豆渣食醋,并探索其酒精发酵、醋酸发酵的最佳工艺条件。首先以酒精度为评价指标,通过单因素试验和正交试验对酒精发酵工艺进行优化。其次,以最佳酒精发酵工艺为基础,以食醋的感官评分和总酸含量为评价指标,通过单因素试验和响应面试验对醋酸发酵工艺进行优化。结果表明,以180 mL纯净水为基准,最佳酒精发酵工艺为豆渣干粉添加量14 g、蔗糖添加量6 g、酵母菌接种量0.4%、酒精发酵温度32℃、酒精发酵时间6 d;以100 mL酒精滤液为基准,最佳醋酸发酵工艺为醋酸菌接种量3.85%、醋酸发酵温度29.5℃、醋酸发酵时间5 d。此工艺条件下豆渣食醋的感官评分为83.2分,总酸含量为5.05 g/dL,可溶性无盐固形物含量为3.5 g/dL,氨基酸态氮含量为122.4 mg/dL,菌落总数和大肠菌群均符合国家标准。豆渣食醋成品呈琥珀色,澄清透亮,质地均匀,酸味适中,带有浓郁的醋香和豆渣特有的豆香味,营养价值较高。In order to increase the utilization rate and added value of soybean residue,with soybean residue as the main raw material,a kind of soybean residue vinegar is brewed through liquid-state fermentation method.The optimal technological conditions for alcohol fermentation and acetic acid fermentation are explored.Firstly,with alcohol content as the evaluation index,the alcohol fermentation technology is optimized through single factor test and orthogonal test.Secondly,based on the optimal alcohol fermentation technology,with the sensory score and total acid content of vinegar as the evaluation indexes,the acetic acid fermentation technology is optimized through single factor test and response surface test.The results show that based on 180 mL pure water,the optimal alcohol fermentation technology is dried soybean residue powder addition amount of 14 g,sucrose addition amount of 6 g,yeast inoculation amount of 0.4%,alcohol fermentation temperature of 32℃and alcohol fermentation time of 6 d.Based on 100 mL alcohol filtrate,the optimal acetic acid fermentation technology is acetic acid bacteria inoculation amount of 3.85%,acetic acid fermentation temperature of 29.5℃and acetic acid fermentation time of 5 d.Under these technological conditions,the sensory score of soybean residue vinegar is 83.2 points,the total acid content is 5.05 g/dL,the soluble saltless solid content is 3.5 g/dL,the amino acid nitrogen content is 122.4 mg/dL,and the total bacterial count and coliform bacteria all meet the national standards.The finished product of soybean residue vinegar is amber,clear and transparent,with uniform texture,moderate sourness,strong vinegar aroma,unique bean aroma of soybean residue,and has high nutritional value.

关 键 词：豆渣 食醋 液态发酵法 酒精发酵 醋酸发酵 响应面试验 

分 类 号：TS264.22[轻工技术与工程—发酵工程]