固态功能菌制剂接火对酿造山西老陈醋的影响

Effect of Solid-state Functional Bacteria Preparation on the Brewing of Shanxi Aged Vinegar

为提高传统山西老陈醋酿造技术装备水平,实现山西老陈醋产业技术升级,试验采用固态功能菌制剂接火方式进行醋酸发酵,并以产品感官评价和理化指标为判定依据,比较不同接种量的固态功能菌制剂接火酿造山西老陈醋对发酵周期及产品品质的影响。结果表明:接种量为5%,10%,15%的固态功能菌制剂进行醋酸发酵,其发酵时间随着用量的增加而缩短,根据感官、理化指标进行评价,得出以15%的接种量进行接火发酵可缩短发酵周期,山西老陈醋中不挥发酸提高14.6%、总酯提高10%、川穹嗪提高37%。说明固态功能菌制剂接种进行固态醋酸发酵不但可以提高山西老陈醋的品质,还为传统山西老陈醋实现工业化酿造、提高技术装备提供了依据。

In order to shorten the industrial brewing cycle of vinegar,the solid-state functional bacteria preparation is used for fire-welding acetic fermentation,and the sensory evaluation of vinegar and the physical and chemical indicators are as the basis for determination,comparison of the effects of solidstate functional bacteria with diffterent inoculum size on fermentation cycle and product quality.The results show that when inoculation amount is 5%,10%,15% of solid-state functional bacteria for fermentation,the fermentation time shortens with the increase of bacteria volume,according to the sensory evaluation and the physical and chemical indicators,it is concluded that fermentation with15% inoculum size can shorten the fermentation period,and the non-volatile acids in Shanxi aged vinegar increase by 14.6%,the total esters increase by 10%,the ligustrazine increases by 37%.It shows that solid-state acetic acid fermentation will not only improve the quality of Shanxi aged vinegar,but also provide a basis for the realization of the traditional Shanxi aged vinegar to achieve industrialized brewing and improve the technical equipment.