葛根醋发酵工艺的研究

Study on the Fermentation Technology of the Pueraria Radix

以野生葛根粉为原料,采取液态法酿造葛根醋,采用单因素和正交试验优化工艺条件。结果表明2 kg葛根粉加4 L水充分糊化后,在95℃条件下,加入2 mL高温α-淀粉酶液化1 h,再加1 mL,液化30 min;糖化的最佳条件为:糖化酶用量4 mL、糖化温度60℃、糖化时间2 h;酒精发酵的最佳条件为:酵母接种量为0.3%、糖度(总糖)为16%,30℃发酵4 d;醋酸发酵的最佳条件为:半连续发酵,温度为30℃,接种量为10%,分割量为35%,发酵6 d,所得葛根醋酸度可达7.0 g/100 mL。该工艺酿造的葛根醋酸味柔和,具有醋香味和葛根的清香,同时保留了葛根中的功能性成分,有较好的保健功能。

The Pueraria Radix vinegar was developed by liquid fermentation with the Pueraria Radix powder as raw material. And the fermentation conditions were optimized by single factor test and orthogonal test. The results show that 2 mL high temperature a-amylase was added to liquefy for 1 h at 95℃ after 2 kg Pueraria Radix powder and 4 L water totally gelatinized, then 1 mL high temperature a-amylase was added again for 30 min. The optimum saccharification conditions were as follows： glucoamylase addition was 4 mL, saccharification temperature was 60 ℃ and saccharification time was 2 h. The optimum alcoholic fermentation conditions were as follows： yeast inoculum size was 0.3 %, sugar concentration （total sugar） was 16%, temperature was 30℃ and fermentation time was 4 d. The optimum acetic fermentation conditions were as follows： 10% acetic acid bacteria was inoculated for semi-continuous fermentation at 30 ℃ for 6 d, the split amount was 35%, and the acidity reached 7.0 g/100 mL. The product tested soft, and had fragrance of vinegar and Pueraria Radix. At the same time, it had a nice health-care function because it reserved the functional composition of Pueraria Radix.