银耳粗多糖糯米保健醋的工艺研究

Study on Technology of Crude Tremella fuciformis Polysaccharides Glutinous Rice Vinegar

以银耳粗多糖提取液、糯米、酵母菌、醋酸菌为原料,在前期单因素试验基础上,通过正交试验,探索银耳粗多糖糯米保健醋的发酵工艺。通过正交试验确定该保健醋酒精发酵最佳组合:酵母菌接种量4.0%、酒精发酵时间72 h、酒精发酵温度28℃、银耳粗多糖和糯米料液质量比1.5 (g/g);醋酸发酵最佳组合为:醋酸菌接种量5.0%、醋酸发酵时间72 h、醋酸发酵温度30℃、振荡恒温培养箱的振荡频率150 r/min。在该条件下得到的保健醋醋酸度为7.21 g/100 mL,其品位纯正、感官品质优良。

The crude Tremella fuciformis polysaccharides rice vinegar was prepared with crude Tremella fuciformispolysaccharides, glutinous rice, yeast and acetic acid bacteria. Based on the previous single-factor experiments, the fermentation process of crude Tremella fuciformis polysaccharides rice vinegar was explored through orthogonal experiment. The optimal combination of alcohol fermentation was yeast inoculation amount 4.0%, alcohol fermentation time 72 h, alcohol fermentation temperature 28 ℃, and ratio of rice to crude Tremella fuciformis polysaccharides 1.5(g/g);The best combination of acetic acid fermentation was acetic acid bacteria inoculation amount 5.0%, acetic acid fermentation time 72 h, acetic acid fermentation temperature of 30 ℃, and oscillation frequency 150 r/min. Under this condition, obtained health care vinegar acetic acid degree was 7.21 g/100 mL, and it had pure grade and excellent sensory quality.