辅料及发酵条件对食醋酒精发酵工艺影响研究

Effect of adjuncts and fermentation condition on alcohol fermentation of vinegar

以高粱为主要原料，大曲和蜂蜜为辅助原料，利用单因素实验方法，以酒精度和还原糖含量为指标，确定了食醋酒精发酵阶段的最佳工艺参数。结果表明，大曲添加量为60％，蜂蜜添加量为10％；发酵时间为7d，发酵温度25℃～30℃，酵母接种量为2×10^7个馆，初始pH值为4．5最佳发酵参数，经验证试验，最终得到的酒精度为7．38％vol。

The optimal conditions of alcoholic fermentation of vinegar were investigated through single factors experiment, in which the sorghum was used as raw materials and Daqu and honey were used as adjuncts. The optimal conditions were as followed： addition of Daqu 60%, honey content 10%, fermentation time 7d, fermentation temperature 25℃～30℃, yeast inoculum 2×10^7cfu/g and initial pH 4.5. Under these conditions, the alcohol content reached 7.38%vol.