摘要
以紫甘薯为原料,液态发酵酿造紫甘薯保健醋,采用单因素试验、正交试验和响应面法优化酿造工艺条件。结果表明:酒精发酵最佳条件为发酵温度30℃、初始糖度16%、发酵时间72h得到酒精度最高;醋酸发酵的最佳条件为发酵温度32.01℃、初始酒精度7.25%、醋酸菌接种量9.79%、初始pH值4.54,紫甘薯醋酸度值最高,预测值为6.69%,与实际值6.73%相符。
A multifunctional healthy vinegar was developed by liquid fermentation, with purple sweet potato as the raw material. The optimal alcoholic fermentation and acetic acid fermentation conditions formulation were investigated using orthogonal array design. The best condition for alcohol fermentation is initial sugar content 16%, fermentation for 72 h at 30 ℃. The best condition for acetic acid fermentation is fermentation temperature 32.01 ℃, initial alcohol content 7.25%vol, inoculation amount 9.79%, initial pH 4. 54. Under these conditions, the predicted value of acetic acid content was 6.69%, which was in consistent with the measured value 6.73%.
出处
《中国调味品》
CAS
北大核心
2012年第8期68-73,78,共7页
China Condiment
关键词
紫甘薯
保健醋
酒精发酵
醋酸发酵
purple sweet potato
health vinegar
alcoholic fermentation
acetic acid fermentation
