紫薯杏鲍菇复合果醋混菌发酵工艺

Mixed fermentation of compound fruit vinegar of Purple sweet potato and Pleurotus eryngii

以紫薯和杏鲍菇为主要原材料,通过果酒酵母和醋化醋杆菌混合发酵生产复合果醋,采用单因素试验,正交试验的方法,优化紫薯和杏鲍菇复合果醋混菌发酵的制备工艺。优化得到的配方及制备工艺条件为:紫薯与杏鲍菇比例为2∶1,白砂糖添加量为15%,pH为4.0,果酒酵母接种量为2.5%,醋化醋杆菌接种量为12%,种龄20 h,接种间隔0 h,装液量40 m L/250 m L,32℃,在此条件下产酸在第7天达到最大,为43.20 g/L,酿制出的紫薯杏鲍菇复合果醋澄清现粉红色,醋味浓郁,营养丰富,具有紫薯和杏鲍菇清香味。

Purple sweet potato andpleurotus eryngii were selected as main raw materials to make fermented Purple sweet potato-pleurotus eryngii compound fruit Vinegar through mixed fermentation of wine yeast and acetobacter aceti. The process and formula of Purple sweet potato-pleurotus eryngii compound fruit Vinegar were optimized through single-factor and orthogonal tests. Experimental results showed that the optimal formula and preparation process conditions were as follows： the mass ratio of purple sweet potato to Pleurotus eryngii was 2∶ 1,white suger degree of 15%,initial pH 4. 0,wine yeast inoculation quantity of 2. 5%,acetobacter aceti inoculation amount of 12%,seed age 20 h,inoculation interval 0 h,fluid volume 40 m L /250 m L,fermentation temperature of 32 ℃. Acetic acid concentration could reach 43. 20 g / L based on optimal technological conditions and fermentation period of 7 days. The final pink product of Purple sweet potato-Pleurotus eryngii compound fruit vinegar with strong vinegar smell was purified,and it had good nutrition and all distinctive characteristics of Purple sweet potato and Pleurotus eryngii.