马铃薯生料酿醋工艺及其影响因素研究

Technology of brewing vinegar with raw potato material and its effect factors

目的:采用生料发酵法酿醋并且考察影响醋酸发酵的因素。方法:运用气相色谱法测定发酵液的酒精度,在醋酸发酵过程中分别考察了醋酸菌培养温度、接种量和酒精度对产酸量的影响。结果:最终确定当培养温度为32℃、接种量为5%、发酵液酒精度为3.5 mL(v/v)时产酸量最大。结论:以马铃薯为主要原料生料酿醋工艺是可行的。

Objective： Applying fermentation method with uncooked material to brew vinegar and investigate factors that affect the acetic acid fermentation processes. Methods： The alcoholic degree of fermentation solution was determined by gas chromatography. In the processes of acetic acid fermentation, influences of the culture temperature of acetic acid bacteria, the quantity of inoculums and alcoholic degree of fermentation solution on the quantity of acetic acid were investigated respectively. Results： Finally, the culture temperature is 32 ~, the quantity of inoculums is 5% and alcoholic degree is 3.5% （v/v） and under the condition the quantity of acetic acid reached the maximum. Conclusion： Taking potatoes as the main ingredient to brew vinegar with uncooked material is reasonable.