荔枝果醋摇瓶和静止发酵工艺条件的优化

Optimization of Flask and Static Fermentation Technology for Litchi Vinegar

以荔枝酒为原料,研究初始酒度、接种量、温度、装液量对摇瓶发酵(Liquid Flask fermentation,Lfl)和静止发酵(Liquid Static fermentation,Lst)2种液态醋酸发酵方式的影响。以总酸产量为优化指标,首先根据单因素实验确定影响总酸产量的因素和水平,然后通过正交试验分别获得了摇瓶和静止发酵生产荔枝果醋的较优工艺条件。荔枝果醋摇瓶发酵工艺条件为:初始酒度7%(v/v)、接种量5%、温度27℃、装液量100 mL/500 mL,在此条件下,荔枝果醋总酸含量为69.72 g/L,酒精转酸率为95.48%。静止醋酸发酵工艺条件为:初始酒度9%(v/v)、接种量5%、温度27℃、装液量100 mL,在此条件下,荔枝果醋总酸含量为73.66 g/L,酒精转酸率为78.46%。

Litchi wine was used as the raw material to study the effects of initial alcoholicity,inoculation amount,temperature and volume loading on Liquid Flask fermentation（Lfl） and Liquid Static fermentation（Lst）.The research index was determined by the total acidity.The factors and levels which affecting total acidity were determined by single-factor experiment,then the optimum conditions for Lfl and Lst were obtained through the orthogonal test respectively.The Lfl parameters were as follows： initial alcoholicity,7%,inoculation amount,5%,temperature,27 ℃ and the volume loading in 500 mL flask,100 mL.Under these conditions,Litchi vinegar had 69.72 g/L acidity,the inversion rate was 95.48%.The Lst parameters were： initial alcoholicity,9%,inoculation amount,5%,temperature,27 ℃ and the volume loading in 500 mL flask,100 mL.Under these conditions,Litchi vinegar had 73.66 g/L acidity,the inversion rate was 78.46%.