CAJ | 학술논문

以芡实酒发酵工艺前糖化过滤所得滤渣为原料，采用液态发酵的方法，直接接种酵母菌、醋酸菌进行发酵制醋，并通过正交试验的方法优化工艺条件。结果表明：酒精发酵阶段最优组合为酵母接种量1．0％，pH 4．5，发酵温度26℃，发酵6天，所得酒精度为7．0％。醋酸发酵阶段最优组合为醋酸菌接种量10％，pH 4．0，发酵温度28℃，发酵6天，酸度高达8．953 g/dL，最后经灭菌、稀释处理后可获得总酸度为3．5～5．0 g/dL的芡实醋。
이검실주발효공예전당화과려소득려사위원료，채용액태발효적방법，직접접충효모균、작산균진행발효제작，병통과정교시험적방법우화공예조건。결과표명：주정발효계단최우조합위효모접충량1．0％，pH 4．5，발효온도26℃，발효6천，소득주정도위7．0％。작산발효계단최우조합위작산균접충량10％，pH 4．0，발효온도28℃，발효6천，산도고체8．953 g/dL，최후경멸균、희석처리후가획득총산도위3．5～5．0 g/dL적검실작。
Use the filter residue before fermentation process in Euryale ferox wine as material,Euryale ferox vinegar is produced by submerged fermentation,inoculated with yeast and acetobacter.The op-timum conditions are determined by orthogonal experiments.The results show that the optimal condi-tions for ethanol fermentation are:yeast inoculation amount 1.0%,pH 4.5,at 26 ℃ fermented for 6 days,and the alcoholicity could reach 7.0%.The optimal conditions for acetic fermentation are:acetobacter inoculation amount 10%,pH 4.0,at 28 ℃fermented for 6 days,and the total acidity rea-ches up to 8.953 g/dL.Euryale ferox vinegar with 3.5~5.0 g/dL could be obtained after sterilization and disposal dilution.