摘要
利用瑞士Bioengineer公司生产的20L全自动发酵罐进行了苹果汁发酵生产苹果酒的放大研究,获得了口感较佳的发酵原酒和适宜的放大生产条件及参数,并在此基础上推导出细胞生长、产物生成和基质消耗的发酵动力学方程和数学模型,其模拟曲线与实验值很好地相吻合,为产业化设计和生产提供了可靠的保障。
Kinetics and laboratory enlargement of apple wine production was studied in this paper using apple juice concentrate as substrate through 20L automatic fermentation tank made in Swiss. Crude apple wine that is much savory after treatments was abstained, at the same time, suitable conditions and parameters for magnification production were also gained. Based on the experiments, kinetic equations and mathematical modes of cell growth, ethanol production and substrate consumption were proposed, and fitted curves consistent with experiment values commendably, which will offer assurance for the industrial design and production of apple wine.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第4期27-31,共5页
Food Science
基金
科技部国家级星火计划项目(2002EA850004)
陕西省科技攻关重点项目(2000K12-G9)
陕西省2000年重大科技产业化项目(KZ-96)
关键词
苹果酒
发酵
放大
动力学
apple wine
fermentation
enlargement
kinetics
