CAJ | 학술논문

以青稞粉和次粉为辅料，麸皮为主料，通过正交试验研究了前稀后固法酿造食醋的工艺过程，获得了青稞粉与次粉混合淀粉液化、糖化、酒精液态发酵和醋酸固态发酵的最佳工艺条件，其成熟醋醅酸度和原料出醋率分别为5．22 g/dL和4．61 kg/kg。同时结合之前的研究结果，对比了前稀后固工艺、传统全固态工艺和纯液态发酵工艺3种方式对青稞醋酿造的影响。结果表明：前稀后固工艺能很好地兼顾食醋品质和出品率，最适合高品质青稞麸醋的生产。
이청과분화차분위보료，부피위주료，통과정교시험연구료전희후고법양조식작적공예과정，획득료청과분여차분혼합정분액화、당화、주정액태발효화작산고태발효적최가공예조건，기성숙작배산도화원료출작솔분별위5．22 g/dL화4．61 kg/kg。동시결합지전적연구결과，대비료전희후고공예、전통전고태공예화순액태발효공예3충방식대청과작양조적영향。결과표명：전희후고공예능흔호지겸고식작품질화출품솔，최괄합고품질청과부작적생산。
Use highland barley powder,wheat middling and wheat bran as raw materials to produce Si-chuan bran vinegar by two-stage fermentation technology,in which liquid-state fermentation for alco-hol production and then solid-state fermentation for acetic acid production.The optimum technology parameters of starch liquefaction and saccharification,alcohol and acetic acid fermentation in two-stage fermentation technology are obtained and described in the paper.The acidity of mature vinegar grains is 5.22 g/dL,and the vinegar productivity of materials is 4.61 kg/kg.Meanwhile,compare the effects of two-stage fermentation technology,solid-state fermentation technology and liquid-state fer-mentation technology on vinegar brewing.The results show that two-stage fermentation technology is the most suitable for production of high-quality barley bran vinegar.