食品与机械2017，Vol.33Issue(4)：171-175,219,6.DOI:10.13652/j.issn.1003-5788.2017.04.033
马铃薯醋酿造工艺优化及其香气成分分析
Optimization of Fermentation Process for Potato Wine and Analysis of Flavor Substances
摘要
Abstract
The production process conditions of vinegar from fresh potatoes were studied through simultaneous saccharification and fermentation and acetic fermentation.The influence of factors on total acid content was also studied according to Central Composite Design based on the single factor tests.The results showed that the optimal parameters of the fermentation were with inoculum size 12 mL/100 mL,processing at 34 ℃ for 6 d.Under this condition,the total acid content reached 3.21 g/100 mL,and the vinegar showed amber color and moderate sourness.Moreover,14 kinds of flavor substances such as eugenol,benzene alcohol and phenethyl acetate were also detected by using HS-SPME/GC-MS in this study.关键词
马铃薯/醋酸发酵/快速发酵/固相微萃取/香气成分Key words
fresh potato/acetic fermentation/rapid fermentation/solid phase microextraction/flavor substances引用本文复制引用
余兆硕,徐瀚麟,彭彰文,余佶,麻成金..马铃薯醋酿造工艺优化及其香气成分分析[J].食品与机械,2017,33(4):171-175,219,6.基金项目
吉首大学大学生研究性学习与创新性实验计划项目(编号:教通[2015]21-55) （编号:教通[2015]21-55）
