荸荠保健醋酿造工艺研究

食品科学 ›› 2007, Vol. 28 ›› Issue (8): 178-181.

荸荠保健醋酿造工艺研究

麻成金, 黄群, 余佶, 钟智成, 李彦坡, 高耀富

吉首大学食品科学研究所；湖南农业大学食品科技学院；湘西自治州边城醋业科技有限责任公司湖南吉首416000；湖南吉首416000；湖南长沙410128；湖南吉首416014；

出版日期:2007-08-15 发布日期:2011-10-24

Study on Brewing Technology of Water Chestnuts Healthy Vinegar

MA Cheng-Jin, HUANG Qun, YU Ji, ZHONG Zhi-Cheng, LI Yan-Po, GAO Yao-Fu

1.Institute of Food Science, Jishou University, Jishou 416000, China; 2.College of Food Science and Technology, Hunan Agricultral University, Changsha 410128, China; 3.Xiangxi Biancheng Vinegar Science and Technology Co. Ltd., Jishou 416014, China

Online:2007-08-15 Published:2011-10-24

摘要/Abstract

摘要： 以荸荠为原料,液态发酵酿造兼具荸荠和食醋营养保健功能的荸荠保健醋,采用正交试验优化酿造工艺条件。结果表明,最佳工艺条件为:荸荠浆糊化1h后加入2%～4%α-淀粉酶使物料液化,再加入0.3%糖化酶糖化3h;调整荸荠料液糖度至15%,接入活性干酵母0.12%,31℃酒精发酵3d;调整酒醪酒精含量至7%,接入10%醋酸菌,34℃摇床发酵5～7d,摇床转速150r/min。所酿荸荠保健醋口感柔和,风味独特,具有浓郁的荸荠和食醋复合香味。

关键词: 荸荠, 保健醋, 液态发酵, 酒精发酵, 醋酸发酵

Abstract: In this paper, the multifunctional nutritional healthy vinegar was developed with water chestnut as raw material by liquid fermentation, and the brewing technology was optimized by orthogonal test. Results showed that the optimum technology was following as: water chestnut pulp gelatinized 1h, then 2%～4% α-amylase added to liquefy, and saccharifyed 3h after adding 0.3% saccharifying enzyme; After adjusting sugar content to 15% and mixed with 0.12% active dry yeast, saccharifying liquid fermented 3 d at 31 ℃; Then the alcohol content of wine mash was adjusted to 7% and mixed with 10% acetic acid bacteria to fermented 5～7 d at 34 ℃ with rotate speed 150 r/min. The product was unique flavor, soft sense of mouth and fine odor.

Key words: water chestnut, healthy vinegar, liquid fermentation, alcoholic fermentation, acetic fermentation

麻成金, 黄群, 余佶, 钟智成, 李彦坡, 高耀富. 荸荠保健醋酿造工艺研究[J]. 食品科学, 2007, 28(8): 178-181.

MA Cheng-Jin, HUANG Qun, YU Ji, ZHONG Zhi-Cheng, LI Yan-Po, GAO Yao-Fu. Study on Brewing Technology of Water Chestnuts Healthy Vinegar[J]. FOOD SCIENCE, 2007, 28(8): 178-181.

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