淮山醋及醋饮料生产工艺研究

Production Technology of Yam Vinegar and Its Vinegar Beverage

以淮山为原料,探讨淮山醋及醋饮料生产工艺条件。采用单因素试验和正交试验进行条件优化,研究结果表明,淮山醋酸发酵工艺优化条件为摇床转速160 r/min,发酵时间7 d,发酵温度32℃,醋酸菌接种量1.0%。在此优化条件下的产酸量达3.67 g/100 m L;淮山醋饮料的优化配方为淮山原醋液用量20%,CMC-Na用量0.08%,果葡糖浆用量6%,柠檬酸用量0.2%。

Using yam as material, production technology process of yam vinegar and its vinegar beverage was discussed. Based on single factor determined by the orthogonal experiment,the conditions were optimized. Results showed that the optimal fermentation conditions for vinegar yam were as follows ： the shaking speed were 160 r/rain, the fermentation time was 7 days, the fermentation temperature was 32 ℃, the inoculation amount of acetic acid bacteria was 1.0%. Under these optimized conditions ,the produce acid amount was 3.67 g/100 mL. The best raw materials ratio of yam vinegar beverage was yam vinegar 20%,CMC-Na 0.08% ,fructose syrup 6%,citric acid 0.2%.