Study on Technology of Brewing Soybean Residue Vinegar by Liquid-State Fermentation Method
In order to increase the utilization rate and added value of soybean residue,with soybean residue as the main raw material,a kind of soybean residue vinegar is brewed through liquid-state fermentation method.The optimal technological conditions for alcohol fermentation and acetic acid fermentation are explored.Firstly,with alcohol content as the evaluation index,the alcohol fermentation technology is optimized through single factor test and orthogonal test.Secondly,based on the optimal alcohol fermentation technology,with the sensory score and total acid content of vinegar as the evaluation indexes,the acetic acid fermentation technology is optimized through single factor test and response surface test.The results show that based on 180 mL pure water,the optimal alcohol fermentation technology is dried soybean residue powder addition amount of 14 g,sucrose addition amount of 6 g,yeast inoculation amount of 0.4％,alcohol fermentation temperature of 32 ℃ and alcohol fermentation time of 6 d.Based on 100 mL alcohol filtrate,the optimal acetic acid fermentation technology is acetic acid bacteria inoculation amount of 3.85％,acetic acid fermentation temperature of 29.5 ℃ and acetic acid fermentation time of 5 d.Under these technological conditions,the sensory score of soybean residue vinegar is 83.2 points,the total acid content is 5.05 g/dL,the soluble saltless solid content is 3.5 g/dL,the amino acid nitrogen content is 122.4 mg/dL,and the total bacterial count and coliform bacteria all meet the national standards.The finished product of soybean residue vinegar is amber,clear and transparent,with uniform texture,moderate sourness,strong vinegar aroma,unique bean aroma of soybean residue,and has high nutritional value.
soybean residuevinegarliquid-state fermentation methodalcohol fermentationacetic acid fermentationresponse surface test
NETL
NSTL
万方数据
