莜麦醋酿造之酒精发酵工艺优化研究  

Study on Optimization of Alcohol Fermentation Technology for Naked Oats Vinegar Brewing

作　　者：乔鹏 董润南 高怡韬 亢萌 吕子琪 任晓莉 QIAO Peng;DONG Runnan;GAO Yitao;KANG Meng;LYU Ziqi;REN Xiaoli(Department of Environment and Safety Engineering,Taiyuan Institute of Technology,Taiyuan 030008,China)

机构地区：[1]太原工业学院环境与安全工程系,山西太原030008

出　　处：《食品安全导刊》2024年第8期112-114,共3页China Food Safety Magazine

基　　金：太原工业学院(国家级)大学生创新创业训练项目(202314101022)。

摘　　要：为了提高莜麦醋品质及原料出醋率,本文对莜麦醋酿造过程中酒精发酵工艺进行了优化研究。以莜麦为原料,以酿醋混合前发酵剂(糖化酶、生淀粉酶、酸性蛋白酶和酒精酵母等)为曲种,通过单因素实验和正交实验,考察了接种量、发酵时间、料液比和发酵温度对莜麦酒醪酒精度的影响。结果显示,酒精发酵最佳工艺条件为接种量0.4%、发酵时间4 d、料液比1∶4(g∶mL)、温度35 ℃,此时酒醪酒精度达到5.4%vol。In order to improve the quality of naked oat vinegar and the yield of raw material,the alcohol fermentation technology of wine mash during the brewing process of naked oat vinegar was optimized in this paper.Using naked oats as raw materials and the pre fermentation agents(such as saccharifying enzyme,amylase,acid protease,and alcohol yeast)as koji,the effects of inoculation amount,fermentation time,solid-liquid ratio,and fermentation temperature on the alcohol content of the fermented mash were investigated through single factor and orthogonal experiments.The results showed that the optimum fermentation conditions of naked oat liquor were as follows:inoculation amount of 0.4%,fermentation time of 4 days,solid-liquid ratio of 1∶4(g∶mL),temperature of 30℃,and the alcohol content of the mash reached 5.4%vol.

关 键 词：莜麦 酒醪 发酵 工艺优化 

分 类 号：TS264.22[轻工技术与工程—发酵工程]