中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2015年
6期
24-26
,共3页
制醋%发酵%生产工艺%正交试验
製醋%髮酵%生產工藝%正交試驗
제작%발효%생산공예%정교시험
make vinegar%fermentation%production process%orthogonal test
在前液后固制醋的基础上，通过正交试验对酒精发酵和醋酸发酵的条件进行优化。结果表明：酒精发酵的最优条件为接种量0.8‰ ADY+0.4%糖化酶、料水比1∶2、发酵时间7天。醋酸发酵的最优条件为发酵温度32℃、酒精度9%、接种量7%。在优化条件下，发酵时间缩短，产酸速度提高。
在前液後固製醋的基礎上，通過正交試驗對酒精髮酵和醋痠髮酵的條件進行優化。結果錶明：酒精髮酵的最優條件為接種量0.8‰ ADY+0.4%糖化酶、料水比1∶2、髮酵時間7天。醋痠髮酵的最優條件為髮酵溫度32℃、酒精度9%、接種量7%。在優化條件下，髮酵時間縮短，產痠速度提高。
재전액후고제작적기출상，통과정교시험대주정발효화작산발효적조건진행우화。결과표명：주정발효적최우조건위접충량0.8‰ ADY+0.4%당화매、료수비1∶2、발효시간7천。작산발효적최우조건위발효온도32℃、주정도9%、접충량7%。재우화조건하，발효시간축단，산산속도제고。
On the basis of liquid-solid state fermentation of vinegar, the conditions of alcohol fermentation and acetic acid fermentation are optimized by orthogonal test.The results show that the optimal conditions for alcohol fermentation are as follows:the inoculation amount of 0.8‰ ADY+0.4% saccharifying enzyme,the ratio of material to water of 1 ∶ 2,and the fermentation time of 7 days.The optimal conditions for acetic acid fermentation are as follows: the fermentation temperature of 32 ℃,the alcohol degree of 9%,and the inoculation amount of 7%.Under the optimal conditions,the fermentation time shortens and the acid-producing speed increases.
