陕北风味香菇小米发酵醋的酿造工艺研究

Research on the Brewing Technology of Northern Shaanxi Flavored Lentinus edodes Millet Fermenting Vinegar

以香菇和陕北米脂小米为原料,在传统食醋酿造工艺的基础上开发一种新型保健醋。对香菇和小米的复合糖化醪进行酒精发酵和醋酸发酵,分别以酒精浓度和醋酸浓度为考察指标对这两种工艺进行L9(34)正交试验设计,确定最佳酿造工艺。结果表明:酒精发酵的最佳条件是发酵温度30℃,酵母液用量7%,发酵糖度16%,在此条件下,得出的酒精浓度为7.91%;醋酸发酵的最佳条件是发酵温度32℃,醋酸菌用量9%,起始pH6.0,在此条件下,得出的醋酸浓度为5.45%。

By using Lentinus edodes and millet produced in Mizhi County, Northern Shaanxi as raw materials, a new kind of health vinegar was developed on the basis of traditional vinegar brewing technology. Alcohol fermentation and acetic acid fermentation were carried out through the compound saccharification mash of Lentinus edodes and millet. The two optimal brewing processes were determined by L9(34) orthogonal tests with alcohol concentration and acetic acid concentration taken as the indexes of evaluation inspectively. The optimum conditions for alcohol fermentation were fermentation temperature 30 ℃, yeast liquid dosage of 7 %, fermentation sugar content 16 %, under these conditions, the resulting alcohol concentration was 7.91 %. The optimum conditions for acetic acid fermentation were fermentation temperature 32 ℃, acetic acid dosage 9 %, initial pH 6.0, under these conditions, the resulting acetic acid concentration was 5.45 %.