التفاصيل البيبلوغرافية
| العنوان: |
固态法小米醋酿造工艺的研究. (Chinese) |
| Alternate Title: |
Brewing technology of millet vinegar by solid-state fermentation. (English) |
| المؤلفون: |
潘洁琼, 张宇, 满都拉, 孙子羽, 陈忠军 |
| المصدر: |
China Brewing; 2020, Vol. 39 Issue 7, p212-216, 5p |
| مصطلحات موضوعية: |
SOLID-state fermentation, ACETOBACTER, RICE bran, ACETIC acid, VINEGAR, FOOD aroma |
| Abstract (English): |
Using millet as raw material, millet vinegar was produced with Jiuqu and acetic acid bacteria by solid-state fermentation. The brewing technology was determined by single factor and orthogonal tests. Results showed that the optimal conditions of alcohol fermentation were as follows: rice bran as the adjunct, Jiuqu ratio 2:1 (Wan Jiaxing high-yielding raw material Jiuqu and Angel brewing Jiuqu), Jiuqu inoculum 1.5%, moisture of fermented grains 69%, and initial temperature 29 °C. The optimal conditions for acetic acid fermentation were obtained as follows: acetic acid bacteria inoculum 0.15%, initial alcohol content of fermented grains 8.0%vol, and initial temperature 31 °C. Under the optimal conditions, the sensory score of the millet vinegar was 87.6, the total acid content was 7.1 g/100 ml, and the millet vinegar had special millet aroma, soft sour and mellow flavor. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
该研究以小米为原料，接种酒曲和醋酸菌，采用固态发酵工艺生产小米醋。通过单因素和正交试验确定了酿造工艺，结果表明，酒精发酵的最佳条件是选用米糠为辅料，酒曲接种比例(万家兴高产生料酒曲、安琪酿酒曲)为2:1，总添加量1.5%，料醅水分含量为69%，入缸初始温度29 °C；醋酸发酵的最佳条件是酿醋醋酸菌接种量为0.15%，料醅初始酒精度8.0%vol，入缸初始温度31 °C。在此优化条件下，小米醋感官评分为87.6分，总酸含量为7.1 g/100 mL，小米香突出，酸味柔和，风味典型。 [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |