莲藕果醋的工艺优化-《中国调味品》

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摘要:: 本实验以莲藕为原料，对莲藕果醋的发酵工艺进行了优化和分析。通过单因素实验探讨醋酸菌种接种量、发酵初始pH值与发酵初始酒精度对莲藕果醋发酵工艺的影响，并通过响应曲面实验得出最佳的发酵工艺条件，并对产品进行了风味优化。通过研究表明：莲藕打浆后在35℃发酵3d得到果酒，将果酒经过调整优化后作为发酵原料。发酵条件为：接种量5%、初始pH3.0、初始酒精度6.5%、发酵温度30℃，摇床发酵3d，摇床转速120r/min；在此条件下，成品的pH可达到3.71，其他指标均符合相关国家标准的要求。

Abstract:: in this experiment, the fermentation process of Lotus root vinegar was optimized and analyzed with Lotus root as raw materials. Acetic acid is discussed through single factor test strains quantity of initial pH and initial alcohol fermentation, fermentation of Lotus root vinegar fermentation process, the influence of and obtains the best fermentation conditions by response surface test, after the flavor of product optimization. Through studies have suggested that the Lotus root after beating in 35℃ fermentation wine resulting from the 3 d. The fruit wine was adjusted and optimized as the fermentation material. For fermentation condition, the quantity of 5%,initial pH3.0, initial alcohol 6.5% and fermentation temperature 30℃, table 3 d, fermentation bed table speed 120 r/min; Under these conditions, the pH of the finished product can reach 3.71, and other indicators meet the requirements of relevant national standards