紫薯醋酿造工艺优化
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摘要
研究了紫薯醋酿造工艺中酒化阶段pH、温度、酵母菌添加量和醋化阶段pH、初始酒度、醋酸菌接种量对酒精度和总酸的影响。在单因素试验基础上利用响应面法对工艺条件进行优化,结果表明:酒化阶段最佳工艺条件为pH值6,温度29℃,酵母菌添加量0.2%;醋化阶段最佳工艺条件为pH值5,初始酒度8%,醋酸菌接种量8%。
The effects of pH,temperature,yeast additive amount,initial alcohol content and inoculation amount of acetic acid bacteria on alcohol content and total acid content in brewing process of purple potato vinegar are studied.On the basis of single factor test,the process conditions are optimized by response surface methodology.The results show that the optimum technological conditions in the alcoholization stage are pH of 6,temperature of 29℃,yeast additive amount of 0.2%;the optimum technological conditions in the acetification stage are pH of 5,initial alcoholicity of 8%,inoculation amount of acetic acid bacteria of 8%.
The effects of pH,temperature,yeast additive amount,initial alcohol content and inoculation amount of acetic acid bacteria on alcohol content and total acid content in brewing process of purple potato vinegar are studied.On the basis of single factor test,the process conditions are optimized by response surface methodology.The results show that the optimum technological conditions in the alcoholization stage are pH of 6,temperature of 29℃,yeast additive amount of 0.2%;the optimum technological conditions in the acetification stage are pH of 5,initial alcoholicity of 8%,inoculation amount of acetic acid bacteria of 8%.
引文
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[11]张丽丽.紫薯醋发酵工艺的研究[D].长春:吉林农业大学,2014.
[12]贾春凤,刘松雁,陈梅香,等.紫薯发酵醋工艺优化及其抑菌活性研究[J].食品与机械,2014,30(4):211-215.
[13]徐艳,史田田.紫薯葛根酸奶发酵工艺优化及其抗氧化性研究[J].中国酿造,2018,37(6):188-192.
[14]GB/T 19777-2013,地理标志产品山西老陈醋[S].
[15]GB/T 5009.225-2016,酒中乙醇浓度的测定[S].
[2]陈梅香,魏俊杰,贾春凤.紫薯的营养保健功能及发展趋势[J].食品研究与开发,2012,33(8):199-201.
[3]张婷,陈小伟,张琪,等.紫薯功能性与其食品开发研究进展[J].食品工业科技,2018,39(13):315-319,324.
[4]白津榕.紫薯产品的开发研究现状[J].食品工程,2013(4):4,17.
[5]高玥,李新生,马娇燕,等.紫薯开发利用研究进展[J].陕西农业科学,2013,59(1):100-103.
[6]唐诗淼,罗庆,陈媛媛,等.食醋的功能特性及有害物质[J].中国调味品,2018,43(7):195-200.
[7]章国洪,谭檑华,章丽霞,等.论食醋功能及产品多样化现状[J].中国调味品,2013,38(3):21-24.
[8]张战国.食醋功能特性的研究与分析比较[D].杨凌:西北农林科技大学,2009.
[9]徐清萍,敖宗华,陶文沂.食醋功能研究进展(下)[J].中国调味品,2004(1):19-23.
[10]林顺,熊汉国,涂艳华.紫薯醋酿造工艺研究[J].粮食与饲料工业,2015(9):34-37,41.
[11]张丽丽.紫薯醋发酵工艺的研究[D].长春:吉林农业大学,2014.
[12]贾春凤,刘松雁,陈梅香,等.紫薯发酵醋工艺优化及其抑菌活性研究[J].食品与机械,2014,30(4):211-215.
[13]徐艳,史田田.紫薯葛根酸奶发酵工艺优化及其抗氧化性研究[J].中国酿造,2018,37(6):188-192.
[14]GB/T 19777-2013,地理标志产品山西老陈醋[S].
[15]GB/T 5009.225-2016,酒中乙醇浓度的测定[S].