摘要
对经危害分析和关键控制点(HACCP)分析确定的山西老陈醋机械化工艺关键点工艺参数进行标准化研究。确定酒精发酵阶段控制初始淀粉含量14%,入罐温度28℃,粮水质量比1∶4,主发酵时间3d,期间每天进行通气搅拌,之后进行密封发酵,总发酵周期14d;醋酸发酵阶段控制初始醋醅密度0.53t/m3,初始酒精度4.50%vol,麸皮∶谷糠∶稻壳质量比1∶1∶0.4,每天通过翻醅机翻醅一次,醋酸发酵至第13天向醋醅中加盐并翻匀;熏醅温度120℃,添加量占熏醅罐比例70%,熏醅时间12h。可得到各项理化指标均优于国标要求且质量安全卫生的山西老陈醋产品。最后拟定了山西老陈醋机械化酿造的工艺参数和企业质量标准。
Based on hazard analysis critical control point (HACCP),the key technical parameters of mechanized process of Shanxi aged vinegar were standardized. The optimal alcohol fermentation process was initial starch content 14%,initial temperature 28 ℃,material-water mass ratio 1∶4,main fermentation time 3 d,ventilate every day during the period,then sealed fermentation,and fermentation cycle 14 d. The optimal acetic acid fermentation process was fermented grains density 0.53 t/m3,initial alcohol content 4.5%vol,bran∶millet shell∶rice husk mass ratio 1∶1∶0.4,the fermented grains were turned over once every day by the machine. On the 13 d of acetic acid fermentation,salt was added to the fermented grains of vinegar and turned over evenly. The fumigating temperature of fermented grains was 120 ℃,the addition was 70% of the fumigation container,the fumigation period was 12 h. All kinds of physical and chemical indexes of the Shanxi aged vinegar products were superior to the national standard,with safe and hygienic quality. Finally,the technical parameters of mechanized brewing of Shanxi aged vinegar and enterprise quality standard were formulated.
作者
郎繁繁
杨文飞
闫裕峰
田莉
梁楷
LANG Fanfan;YANG Wenfei;YAN Yufeng;TIAN Li;LIANG Kai(Shanxi Zilin Vinegar Industry Co.,Ltd.,Taiyuan 030400,China;Food Industry Institute of Shanxi,Taiyuan 030024,China)
出处
《中国酿造》
CAS
北大核心
2019年第7期161-167,共7页
China Brewing
基金
山西省科技重点研发(指南)项目(2015-TN-10-6)
