摘要
以紫山药和香芋为主要原料进行食醋酿造研究,正交试验结果表明:紫山药香芋醋的最佳酿造条件:酒精发酵最佳条件为发酵初始糖度16.0%,发酵温度28.0℃,发酵时间96.0h,接种量3.0%;醋酸发酵最佳条件为发酵酒液初始酒精度10.0%,发酵温度32.0℃,发酵时间120.0h,接种量6.0%,紫山药香芋醋可经蛋清澄清处理取得理想澄清效果。
In this study, use purple yam and taro as the main raw materials to research on vinegar brewing. The orthogonal experimental results indicate that the optimum conditions for making purple yam and taro vinegar are initial sugar degree of 16.0 %, fermentation temperature of 28 ℃, fermentation time of 96.0 h and inoculation size of 3. 0% in alcoholic fermentation phase; and initial alcohol degree of 10. 0%, fermentation temperature of 32℃,fermentation time of 120. 0 h and inoculation size of 6.0% in acetic fermentation phase. The ideal clarifying effect of purple yam and taro vinegar can be obtained by egg white clarifying treatment.
作者
王岩
WANG Yan(Jiangsu Food Processing Technology Research Center,Jiangsu Food and Pharmaceutical Science College, Huai＇an 223003, Chin)
出处
《中国调味品》
北大核心
2017年第10期101-102,110,共3页
China Condiment
关键词
紫山药
香芋
酒精发酵
醋酸发酵
purple yam
taro
alcohol fermentation
acetic fermentation
作者简介
王岩（1978-），男．辽宁沈阳人．讲师，硕士，研究方向：食品科学与工程。
