摘要
利用大豆黄浆水生产食醋,将废水转变成有用物质,以达到变"废"为"宝"的目的,为生产优质低能耗的食醋提供新工艺技术。本文以黄浆水为原料,研究不同的料水比、酒精和豆浆的添加量以及醋酸菌接种量对黄浆水液态发酵制醋效果的影响,并进行正交试验。结果表明:料水比为1∶0,酒精度为5%,豆浆添加量为6%,醋酸菌的接种量为2%为黄浆水液态发酵制醋的最适宜条件,培养7d后即达到酸度>3.5%。
The vinegar production by soybean yellow slurry water,to turn waste into useful material,provide a new technology for the production of high quality and low energy vinega. In this paper,we use yellow slurry water as raw material,to investigate the factors which influence the quality of vinegar fermented. The volume ratio of material to water,the additive volume of alchohol and soya-bean milk and the inoculation quantity of acetic acid bacteria were set as the variables in our expriment. Meanwhile,we carried out an orhogonal experiment. The experiment results indicates the optimum conditions to obtain excellent vinegar are such that： material-water ratio to be 1： 0,alchoholic strenth to be 5%,soya-bean milk additive volume to be 6%,and the inoculation quantity of acetic acid bacteria to be 2%. Under such conditions,the acidity can reach above 3. 5% after seven days.
出处
《核农学报》
CAS
CSCD
北大核心
2014年第5期883-889,共7页
Journal of Nuclear Agricultural Sciences
基金
湖南家嘉食品有限公司(431300000018893)横向项目
关键词
黄浆水
液态发酵
醋酸
卫生指标
Yellow slurry water
Liquid fermentation
Acetic acid
Health indicators
作者简介
邓丽华，女，主要从事食品质量与安全研究。E-mail：lihuadeng@126．com
通讯作者：周红丽，女，副教授，主要从事发酵食品研发和农副产品综合利用。E-mail：xuanxuan310@126．com
