摘要
文章以白醋醅为试验材料,热空气加热,通过单因素试验确定了四川晒醋的烘醅工艺:白醋醅在密闭搅拌下,将醋醅品温控制在80℃下烘醅72h。在此条件下,能完全达到传统烘醅工艺的质量要求,保证四川晒醋的传统风格,消除了严重影响四川晒醋口感的苦味;同时可使醋醅的醅酸、可溶性固形物含量和比重比传统烘醅工艺分别提高5.16%,4.95%和1.24%,提高了晒醋出品率和内在品质。
Using Sichuan sun vinegar fermented grains as the experimental material, heating with hot air,the baking fermented grains processing of Sichuan sun vinegar was obtained by the single factor experiment, the Sichuan sun vinegar fermented grainsr temperature was control at 80 degrees and baked 72 h in the airtight container with agitator. It can fully meet the quality requirements of traditional baking fermented grains processing, ensure the traditional style of Sichuan sun vinegar and eliminate the bitter taste of Sichuan sun vinegar;At the same time,the acid fermented,soluble solids con- tent and Specific gravity of Sichuan sun vinegar fermented grains were increased by 5.16% ,4.95% and 1.24% than the traditional baking fermented grains processing,the sun vinegar product yield and inner quality was improved.
出处
《中国调味品》
CAS
北大核心
2012年第4期82-84,91,共4页
China Condiment
基金
宜宾市重点科技项目课题(2010NY004)
发酵资源与应用
四川省高校重点实验室资助(2010KFZ002)
关键词
四川晒醋
烘醅工艺
热空气
sichuan sun vinegarlbaking fermented grains processing
hot air
