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| 青稞醋液态发酵工艺研究 | |
| 引用本文： | 朱文优,周守叙,凌生隆.青稞醋液态发酵工艺研究[J].中国调味品,2012,37(7):45-48. |
| 作者姓名： | 朱文优 周守叙 凌生隆 |
| 作者单位： | 1. 宜宾学院生命科学与食品工程学院,四川宜宾644000;发酵资源与应用四川高校重点实验室,四川宜宾644000 2. 宜宾职业技术学院,四川宜宾,644003 3. 宜宾市思坡醋业有限责任公司,四川宜宾,644000 |
| 基金项目： | 宜宾市科技项目，发酵资源与应用四川省高校重点试验室项目，宜宾学院项目 |
| 摘 要： | 以青海互助县生产的青稞为原料,应用液态发酵技术,通过单因素和正交试验对青稞醋的发酵工艺条件进行了优化研究,从而确定了青稞醋发酵的最佳工艺参数。结果表明,青稞粉糖化后,采用初始pH为4.5,混合活性干酵母接种量为0.8%、发酵温度为33℃、发酵时间为56h的条件进行酒精发酵;然后调整酒醪酒精度至6%,添加11%的醋酸菌,在摇床转速为180r/min和发酵温度为33℃的条件下,发酵10天。 |
| 关 键 词： | 青稞 青稞醋 液态发酵 酒精发酵 醋酸发酵 |
Study on the Liquid Fermentation Techniques of Barley Vinegar |
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| ZHU Wen-you , ZHOU Shou-xu , LING Sheng-long.Study on the Liquid Fermentation Techniques of Barley Vinegar[J].China Condiment,2012,37(7):45-48. | |
| Authors: | ZHU Wen-you ZHOU Shou-xu LING Sheng-long |
| Affiliation: | 1.Department of Life Science and Food Engineering,Yibin University,Yibin 644000,China;2.Key Lab.of Fermentation Resource and Application of Institutes of Higher Learning in Sichuan,Yibin 644000,China;3.Yibin Vocational and Technical College,Yibin 644003,China;4.Yibin Sipo Vinegar Co.,Ltd.,Yibin 644004,China) |
| Abstract: | Using the barley in Huzhu country of Qinghai province as raw material,with the liquid fermentation technology,the fermentation process conditions of the barley vinegar are optimized by the single factor and the orthogonal test,so as to determine the best technical parameters of the barley vinegar fermentation.The conclusions are as follows: The barley powder are saccharified by the α-amylase and the glucoamylase,then adjusted pH to 4.5 and mixed with 0.8% active dry yeast mixture,alcoholic fermentation will last 56 h at 33 ℃,and then adjusted the wine mash alcohol content to 6%,mixed with 11% acetic acid bacteria,acetic fermentation 10 d at 33 ℃ with a rotate speed of 180 r/min. |
| Keywords: | barley barley vinegar liquid fermentation alcoholic fermentation acetic fermentation |
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