液态发酵法制备桑葚红曲果醋工艺研究

Study on the Technique of Mulberry Ang-kak Vinegar by Liquid State Fermentation

本文以桑椹为主要原料,采用液体深层发酵法,经酵母、红曲霉及醋酸菌发酵酿制成桑椹味明显、醋味浓郁、口感柔和、风味独特的营养保健型桑椹红曲果醋。通过单因素实验及正交试验优化,获得最佳发酵温度30℃,醋酸菌接种量9g/100mL,搅拌转速120r/min,并得出醋酸浓度为6.12g/100mL。

The mulberry was used as the main raw material in this article,using liquid deep layer fermentation and finally made into mulberry ang-kak vinegar with health-care function. The vinegar is, with distinct mulberry flavor,rich smell of vinegar,soft palate and peculiar taste. Through the single factor experiment and orthogonal experiment,the results indicated that the optimum fermentation conditions were as follows： fermentation temperature 30℃,inoculum 9g/100 mL,stirring speed 120r/min. The finally acetic acid concentration was 6.12g/100 mL.