摘要
为增加刺梨果渣的附加值,以刺梨汁为原料,甜酒酿为碳源,以液态酒精发酵制酒醪,刺梨果渣为辅料,考察醋醅水分含量、醋酸菌添加量、发酵温度和醋醅初始酒精度4个单因素对总酸含量的影响,在单因素试验的基础上采用Design-Expert V8.0.6软件进行响应面优化试验,确定最佳制备工艺。结果表明,固态醋酸发酵的最佳工艺条件为醋醅水分含量75%、醋醅初始酒精度6.3%、醋酸菌接种量13%、发酵温度31℃。在此条件下进行刺梨果醋发酵,得到刺梨果醋醋酸含量为5.59 g/100 g。
In order to increase the added value of Rosa roxburghii residue,using Rosa roxburghii juice as the raw material,sweet fermented glutinous rice wine as the carbon source,liquid-state alcohol fermentation to make wine mash,and Rosa roxburghii residue as the auxiliary material,the effects of four single factors including the moisture content of vinegar fermented grains,the addition amount of acetic acid bacteria,the fermentation temperature and the initial alcohol content of vinegar fermented grains on total acid content are investigated.On the basis of single factor test,response surface optimization test is conducted with Design-Expert V8.0.6 software to determine the optimal preparation process.The results show that the optimal process conditions of solid-state acetic acid fermentation are as follows:the moisture content of vinegar fermented grains is 75%,the initial alcohol content of vinegar fermented grains is 6.3%,the inoculation amount of acetic acid bacteria is 13%,and the fermentation temperature is 31℃.Under these conditions,the fermentation of Rosa roxburghii fruit vinegar is carried out,and the acetic acid content of Rosa roxburghii is 5.59 g/100 g.
作者
王程惠
石庆叠
卢红梅
陈莉
颜建虹
WANG Cheng-hui;SHI Qing-die;LU Hong-mei;CHEN Li;YAN Jian-hong(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Guizhou Key Laboratory of Fermentation Engineering and Biopharmaceutical,Guizhou University,Guiyang 550025,China)
出处
《中国调味品》
CAS
北大核心
2023年第8期135-142,共8页
China Condiment
基金
贵州省科技支撑计划项目(黔科合支撑[2019]2371号)。
关键词
刺梨
醋
固态发酵
响应面法
工艺研究
Rosa roxburghii
vinegar
solid-state fermentation
response surface method
process research
