Research On The Fermentation Technology Of Yam Vinegar

This paper mainly studied the development of Yam Vinegar,which took yam as the raw material,fermented with acetobacter and yeast, and used the bio-enzyme technology to process the raw material.The author investigated the effect on the browning of yam by the protective coloration way; used the enzyme preparation hydrolyze yam starch to define the process conditions of the starch hydrolysis;with yam hydrolysate as raw material and alcohol for index, determined the hydrolyzed yam alcohol fermentation technology conditions;the paper also discussed the determined the hydrolyzed yam the acetic fermentation conditions and established yam vinegar technology conditions clarification.1、To protect the original color of yam during the processing and keep good color of the yam vinegar, we studied and compared the effects of several color protecting reagents, such as vitamin C, lemon acid, Na2SO3and different treat methods, according to the color change being mainly non-enzymatic color change and enzymatic color change. The result showed the method that scalded the yam firstly, and then put in0.02%Na2SO3as color protecting reagent for1h,it could control the color change of the yam effectively.2、Yam is rich in starch. The experimental study the liquefaction of yam starch size with alpha amylase,determine the liquefaction process parameters for:ratio of liquid materials3:1、Liquefied temperature of65℃、pH6.5、enzyme content is0.15%(of yam plasma),liquefied time1.5h,Yam starch can liquefied safer.3、Use the glucose amylase to saccharify the liquefied yam slurry,reducing sugar content is separated index.ln the single factor and on the basis of the orthogonal experiment method to determine the optimal technical glycated conditions:the saccharification temperature of60℃, pH4.0,glucose amylase usage is0.15%(of yam slurry), saccharification time48h, the reducing sugar content of the saccharification liquid is in higher value.With the method of hydrolyzed by two enzymes, the color, the yield of dextrose and the purity of the saccharified product were good; in the meantime, it could supply the microorganism with carbon as the needed sources.4、Alcohol fermentation used Angela wine yeast, Dan polly wine highly active dry yeast, and the French beer active dry yeast respectively,as fermentation time and speed of index,the paper choose the French beer active dry yeast to alcohol fermentation. In the single factor experiment based and on orthogonal test to determine the optimum process conditions of fermentation alcohol:fermentation temperature30℃, yeast addition amount1.2g/L, initial pH4.5.5、Choose acetic acid bacteria inoculation quantity, fermentation temperature initial wine degrees、initial pH to make single factor experiment, respectively.Use orthogonal test to determine the optimum process conditions of fermentation acetate:inoculation amount9%, temperature30℃,the initial wine degrees8%, the initial pH3.5.6、Different methods clarify the experimental,results were compared,draw on diatomite to clarify fermentation yam vinegar to gain the optimal effect results and choose the best diatomite to clarify the fermentation yam vinegar effective,add content is0.35%.