摘要
淋醋是将醋醅中的醋酸及有效成分通过水浸取出来的过程。淋醋工艺自动化是食醋生产工艺实现自动化的关键。本文开发出一种新型淋醋设备以实现淋醋工艺自动化,并从料液比、搅拌方式、初始浸渍温度、浸渍时间和醋醅层厚度等方面对新型淋醋工艺进行优化。初步确定淋醋工艺的料液比100∶200∶2(醋醅∶水∶食盐),不搅拌,初始浸渍温度为室温,浸渍4 h,并进行淋醋工艺验证。在新型淋醋设备上使用优化后的淋醋工艺,淋出醋的酸度为(4.93±0.01)g/100 mL,盐度为(1.96±0.03)g/100 mL,最终醋糟酸度为(0.20±0.11)g/100 mL。以上结果与传统淋醋工艺所得结果类似,表明自动化淋醋工艺具有取代传统淋醋工艺的潜力。
Vinegar pouring is the process that the acetic acid and active ingredients in the Vinegar Pei are soaked in water.The process automation of vinegar pouring plays an important role in the process automation of vinegar production.A new type of vinegar pouring equipment was developed to achieve the automation of vinegar pouring.The new vinegar pouring technology was optimized by the solid-liquid ratio,stirring method,initial maceration temperature,maceration time and thickness of Vinegar Pei layer.The optimized process conditions for vinegar pouring verification were determined as follows:solid-liquid ratio 100∶200∶2(Vinegar Pei∶water∶salt),without stirring,room temperature for initial maceration temperature and 4 h of maceration time.Using the new vinegar pouring technology,the acidity of the vinegar was(4.93±0.01)g/100 mL,the salinity was(1.96±0.03)g/100 mL and the final vinegar residue acidity was(0.20±0.11)g/100 mL.The results of the new vinegar pouring technology were similar to those of the traditional vinegar pouring technology.These data show that the automatic vinegar pouring process has the potential to replace the traditional vinegar pouring technology.
作者
杨远
李想
周铭
李国顺
YANG Yuan;LI Xiang;ZHOU Ming;LI Guoshun(China Haisum Engineering Co.,Ltd.,Shanghai 200031,China;Ziemann-Holvrieka Asia Co.,Ltd.,Nantong 226010,China)
出处
《现代食品》
2021年第16期125-128,142,共5页
Modern Food
关键词
自动化
淋醋
工艺技术
automation
vinegar pouring
process technology
