黑蒜醋酿造工艺研究

Study on the Brewing Technology of Black Garlic Vinegar

黑蒜是大蒜精深加工制品,但加工残次品多,为了更好地对残次品进行开发,本文以黑蒜汁为原料,分别采用酵母菌和醋酸菌进行酒精和醋酸发酵,研究了最佳发酵工艺,选择水料比为变量,开发出口感、品质俱佳的黑蒜醋。研究结果表明,最佳水料比为1:5,33益下进行酒精发酵,后期以0.3 g/kg醋酸菌量,25益下进行醋酸发酵,制得的黑蒜醋口感柔和绵醇,醋酸浓厚。

Black garlic is garlic deep processed products,but the processing of incomplete,in order to better develop the downstream products of incomplete.In this paper,the black garlic juice as raw material,using alcohol fermentation of yeast,acetate with acetic acid bacteria fermentation,and studied the optimum fermentation conditions the best fermentation technology is studied,and the choice of water than for variables,develop export sense quality of black garlic vinegar.The results showed that:when the optimal water-material ratio was 1:5,ethanol fermentation was carried out at 33℃,and acetic acid fermentation was carried out at 25℃ with the amount of acetic acid bacteria at 0.3 g/kg.