[1]范振宇.紫薯醋酿造工艺优化[J].中国调味品,2019,(05):80-85.
 Optimization of Fermentation Process for Purple Sweet Potato Vinegar[J].CHINA CONDIMENT,2019,(05):80-85.
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紫薯醋酿造工艺优化()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年05期
页码:
80-85
栏目:
出版日期:
2019-05-20

文章信息/Info

Title:
Optimization of Fermentation Process for Purple Sweet Potato Vinegar
作者:
范振宇
文献标志码:
A
摘要:
本文研究了紫薯醋酿造工艺中酒化阶段pH、温度、酵母菌添加量和醋化阶段pH、初始酒度、醋酸菌接种量对酒精度和总酸的影响。在单因素试验基础上利用响应面法对工艺条件进行优化。结果表明:酒化阶段最佳工艺条件为:pH值为6,温度为29℃,酵母添加量为0.2%;醋化阶段最佳工艺条件为:pH值为5,初始酒度8%(v/v),醋酸菌接种量8%。
Abstract:
To study the influence of pH, temperature, additive amount of yeast in the stage of alcoholization and pH, initial alcoholicity and inoculum size of acetic acid bacteria in the stage of acetification on alcoholicity and acidity in brewing process of purple potato vinegar, response surface methodology (RSM) was used to optimize the technological conditions on the basis of single factor experiment. The results showed that the optimum technological conditions in the stage of alcoholization were: 6 for pH value, 2 9℃ for temperature, 0.2% for additive amount of yeast; the optimum technological conditions in the stage of acetification were: 5 for pH value, 8% (v/v) for initial alcoholicity , 8% for inoculum size of acetic acid bacteria
更新日期/Last Update: 2019-09-11