液态深层发酵苹果醋关键技术的研究

Research on critical techniques during submerged fermentation for apple vinegar

以浓缩苹果汁为原料,采用液体深层发酵工艺酿制苹果醋,探讨了发酵温度、通风量、发酵时间等对苹果醋生产的影响。经比较实验发现在30℃,按果汁量的5%接入活化好的葡萄酒酵母1450,经过7d左右即可完成酒精的发酵,在不分离酒母的情况下,控制醋酸发酵温度在32℃～35℃,分别在醋酸发酵的早、中、后期采用低、高、低的不同通风量[发酵液:通风量为1:(0.06～0.08)],经过后熟,产品色泽淡黄,体态透明,口感醇厚柔和。

Using concentrated apple juice as material, the apple vinegar was produced by submerged fermentation. The effects of fermentation temperature, aeration and fermentation time on apple vinegar production were investigated respectively. The comparative test showed that the alcoholic fermentation occupied about 7 d at 30℃ with 5% （v/v） inoculation of wine yeast 1450. Then the acetic fermentation was begun without yeast separation. The temperature of acetic fermentation was kept at 32℃-35℃. The aeration was adjusted with fermentation time, namely a low level at early and late stage, and a high level at middle stage （fermentation broth： aeration ranged from 1：0.06 to 1：0.08）. Finally, after aging, the apple vinegar with high quality could be produced, which was mellow and looked transparent and light yellow.