黄甜竹笋食醋制作工艺研究

以黄甜竹笋和糯米为原料,采用"原料—预处理—酵母菌、黑曲、醋酸菌同时发酵—降糖—搅拌—过滤—杀菌—成品"工序制作黄甜竹笋食醋,考察醋酸菌、黑曲、毛竹竹叶和毛竹嫩竹蒸馏液稀释液的加入比例对产酸量的影响,以及毛竹竹叶和毛竹嫩竹蒸馏液稀释液加入比例对发酵时间、醋酸得率的影响。结果表明:黄甜竹笋食醋制作最佳工艺参数为酵母0.3%~0.5%,黑曲2%,醋酸菌3%,毛竹竹叶和毛竹嫩竹蒸馏液稀释液加入量为150%,坛内温度控制在25~30℃,前7天每天搅拌一次,之后每3~5天搅拌一次,发酵60天。发酵出来的醋产品色泽淡黄,具有黄甜竹笋和糯米特有的香气,口感细腻,醋味浓稠,总酸含量可达到5 g/100 m L,发酵产酸转化率达到71%,可溶性无盐固形物≥1.1 g/100 m L,总脂为1.1 g/100 m L,还原糖含量为2.2 g/100 m L,氨基态氮含量为0.20 g/100 m L。符合果醋国家标准。

Technology of Acidosasa edulis (wen) wen shoot vinegar

With Acidosasa Edulis（wen） wen shoot and rice as raw materials,the processes included raw material pretreatment,fermentation,reducing sugar content,filtration,sterilization,finished product were used to produce Acidosasa edulis（wen） wen shoot vinegar. Effects of different proportions of adding acetic acid bacteria,aspergillus and bamboo distillate dilution tender amount on acid production were studied,and effects of different proportions of bamboo distillate dilution tender amount on fermentation time and acetic acid yield were also studied. The results showed that,the optimum parameters for the process was as follows： yeast 0. 3% ～ 0. 5%,aspergillus 2%,acetic acid bacteria 3%,bamboo distillate dilution 150%,the temperature control in the jar of 25 ～ 30 ℃,stirring once a day in the first 7 days,then stirring once in 3 ～ 5 days,60 days of fermentation. Fermented vinegar product had light yellow color,with Acidosasa edulis（wen） wen shoot aroma. According to this method,the total acid production of Acidosasa edulis（wen） wen shoot vinegar could reach 5 g /100mL,fermentation acid conversion rate was 71%,soluble salt-free solids was more than 1. 1 g /100mL,total fat reached 1. 1 g /100mL,reducing sugar content was 2. 2 g /100mL,and amino nitrogen content was 0. 20 g /100mL,which were in line with vinegar national standards.