摘要
以黑木耳、糙米为主要原料,采取酒精发酵和醋酸发酵两步发酵法,研制了黑木耳糙米醋。利用响应面法对醋酸发酵温度、初始酒精度、摇床转速三个因素进行了优化。研究表明,在醋酸发酵温度为33℃、起始酒精度为6·3%、摇床转速193r/min的条件下,黑木耳糙米醋的最大酸度值可达3·45g/100mL,其酸味柔和、鲜美适口、呈金黄色、无沉淀、有木耳香和糙米香。
The alcoholic fermentation and acetic fermentation were used to produce the vinegar by Jew’s-ear and brown rice. The response surface methodology was used to optimize three factors of acetic fermentation’s temperature,initial alcoholic concentration and rotate speed of vibrating bed. The results showed that when the temperature of acetic fermentation was 33℃,initial alcoholic concentration was 6.3% and rotate speed of vibrating bed was 193r/min,the highest acid value was 3.45g/100mL,and it was mild,delicious,golden and transparent,as well as brown rice and Jew’s-ear fragrance.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第7期197-199,202,共4页
Science and Technology of Food Industry
关键词
糙米
黑木耳
醋酸发酵
响应面法
brown rice
Jew’s-ear
acetic acid fermentation
response surface methodology
