利用固定化酵母细胞反应器制取山楂汁发酵饮料的研究

Study on Production Hawthorz Juice Baverage by Using Immobilized Yeast Cells

本研究以辽宁东部山区野生植物资源—山楂果为原料,利用海藻酸钠(Alginate)载体包埋法制备固定化酵母(Hansenula anomala)细胞,经增殖后,采用自制加工的2000毫升生物反应器进行了半连续发酵试验,证明在pH5.1—5.5,温度控制在32—35℃,装量1∶1(v/v),发酵时间为16—20小时,乙醇的转化率最高可达到理论值的27.5%.通过固定化与非固定化细胞的乙醇发酵对比试验,征明固定化细胞具有发酵速度快、周期短、发酵能力强,并且可以连续使用等特点.发酵后所制得的饮料颜色呈淡金红,香味纯正,酸甜适口,具有山楂发酵饮料的独特风格.经测试,含多种氨基酸和维生素,是一种全天然、高营养的强身健体饮料.

This study is a baverage fermentation process of hawthorn by immo- bilized yeasts,Hawthorz is a wild plant,abandant ely growing in the mountain are- as east liaoning and the Hansenula anomala were immobilized with Alginate by entraping,are inoculated in a 2000ml fermenter.Under conditions T:32C-35C pH: 5,1-5.5,inoculating amount:1:1,fermentation duration:16-20h,the highest transform rate to alcohol can reach 27.5%.By comparison to free cell fermentat- tion,the immobilized fermentation has the characteristics of high speed,shorter time duration,stronger fevmentability,and it can operate continually.The bavera- ge fermented,is plenty of amino acids and vitamins.It has a golden colour,swee- tsmelling and delicious taste.The hawthorz juice fermentation baverage is a natura ral,nutritious,heath benificial drink.