| 利用马铃薯为原料制醋酒精发酵工艺的优化 |
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| 引用本文： | 周永治,赵培城,毕 静.利用马铃薯为原料制醋酒精发酵工艺的优化[J].中国酿造,2015,34(10):103. |
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| 作者姓名： | 周永治 赵培城 毕 静 |
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| 作者单位： | 1.镇江嘉丰生态农业有限公司，江苏镇江212008；2.江苏经贸职业技术学院科技处，江苏南京211168 |
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| 摘 要： | 为了开发新的食醋品种，研究了以马铃薯为原料制醋工艺中酒精发酵工艺。利用3因素3水平正交试验法，通过对蒸煮温度、蒸煮时间和酒精发酵温度这三个对酒精发酵有重大影响作用的因素进行优化，得到酒精发酵最佳条件为：蒸煮温度130 ℃、蒸煮时间4 min和发酵温度30 ℃。在此最佳发酵工艺条件下，酒精发酵的酒精度可达12.4%vol。
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| 关 键 词： | 马铃薯 食醋 酒精 发酵工艺 |
Optimization of alcohol fermentation process in potato vinegar production |
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| ZHOU Yongzhi,ZHAO Peicheng,BI Jing.Optimization of alcohol fermentation process in potato vinegar production[J].China Brewing,2015,34(10):103. |
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| Authors: | ZHOU Yongzhi ZHAO Peicheng BI Jing |
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| Affiliation: | 1.Zhenjiang Jia Feng Ecological Agriculture Co., Ltd., Zhenjiang 212008, China;
2.Department of Science and Technology, Jiangsu Institute of Commerce, Nanjing 211168, China |
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| Abstract: | In order to develop new varieties of vinegar, using potato as raw material, the alcohol fermentation process was studied. The method of 3 factors 3 levels orthogonal tests was adopted, by means of cooking temperature, time and alcohol fermentation temperature which had significant effect on alcohol fermentation as evaluation factors. The optimal fermentation condition of alcohol fermentation stage was cooking temperature 130℃, time 4 min and fermentation temperature 30 ℃. Under this condition, the alcohol content can be up to 12.4%vol. |
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| Keywords: | potatoes vinegar alcohol fermentation process |
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