【摘要】 以荸荠为原料,液态发酵酿造兼具荸荠和食醋营养保健功能的荸荠保健醋,采用正交试验优化酿造工艺条件。结果表明,最佳工艺条件为:荸荠浆糊化1h后加入2%～4%α-淀粉酶使物料液化,再加入0.3%糖化酶糖化3h;调整荸荠料液糖度至15%,接入活性干酵母0.12%,31℃酒精发酵3d;调整酒醪酒精含量至7%,接入10%醋酸菌,34℃摇床发酵5～7d,摇床转速150r/min。所酿荸荠保健醋口感柔和,风味独特,具有浓郁的荸荠和食醋复合香味。更多还原

【Abstract】 In this paper, the multifunctional nutritional healthy vinegar was developed with water chestnut as raw material by liquid fermentation, and the brewing technology was optimized by orthogonal test. Results showed that the optimum technology was following as: water chestnut pulp gelatinized 1h, then 2%～4% α-amylase added to liquefy, and saccharifyed 3h after adding 0.3% saccharifying enzyme; After adjusting sugar content to 15% and mixed with 0.12% active dry yeast, saccharifying liquid fermented 3 d at 31 ℃; Then the alcohol content of wine mash was adjusted to 7% and mixed with 10% acetic acid bacteria to fermented 5～7 d at 34 ℃ with rotate speed 150 r/min. The product was unique flavor, soft sense of mouth and fine odor.更多还原