摘要
以青稞粉和次粉为辅料,麸皮为主料,通过正交试验研究了前稀后固法酿造食醋的工艺过程,获得了青稞粉与次粉混合淀粉液化、糖化、酒精液态发酵和醋酸固态发酵的最佳工艺条件,其成熟醋醅酸度和原料出醋率分别为5.22g/dL和4.61kg/kg。同时结合之前的研究结果,对比了前稀后固工艺、传统全固态工艺和纯液态发酵工艺3种方式对青稞醋酿造的影响。结果表明:前稀后固工艺能很好地兼顾食醋品质和出品率,最适合高品质青稞麸醋的生产。
Use highland barley powder,wheat middling and wheat bran as raw materials to produce Si-chuan bran vinegar by two-stage fermentation technology,in which liquid-state fermentation for alco-hol production and then solid-state fermentation for acetic acid production.The optimum technology parameters of starch liquefaction and saccharification,alcohol and acetic acid fermentation in two-stage fermentation technology are obtained and described in the paper.The acidity of mature vinegar grains is 5.22 g/dL,and the vinegar productivity of materials is 4.61 kg/kg.Meanwhile,compare the effects of two-stage fermentation technology,solid-state fermentation technology and liquid-state fer-mentation technology on vinegar brewing.The results show that two-stage fermentation technology is the most suitable for production of high-quality barley bran vinegar.
出处
《中国调味品》
CAS
北大核心
2014年第7期62-66,共5页
China Condiment
基金
宜宾市重点科技项目(2010NY004)
发酵资源与应用四川省高校重点实验室项目(2010KFJ003)
关键词
青稞
次粉
食醋
前稀后固
工艺比较
highland barley
wheat middling
vinegar
solid-liquid fermentation
process comparison
