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《Hunan Forestry Science & Technology》 2014-06
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Technology of Acidosasa edulis(wen) wen shoot vinegar

TU Jia;XIAO Dong;AI Wensheng;YANG Ming;MENG Yong;LI Meiqun;Hunan Academy of Forestry;Central South University of Forestry and Technology;  
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 /100 m L,fermentation acid conversion rate was 71%,soluble salt-free solids was more than 1. 1 g /100 m L,total fat reached 1. 1 g /100 m L,reducing sugar content was 2. 2 g /100 m L,and amino nitrogen content was 0. 20 g /100 m L,which were in line with vinegar national standards.
【Fund】: 湖南省林业科学院青年科研创新基金项目(2013LQJ06)
【CateGory Index】: TS264.22
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