工程菌在柑桔醋饮料研制中的应用

Application of Engineering-strain in Preparation for Orange Juiceof Acetic Acid Type

采用白曲霉 (Asp Kawachii)基因工程菌TR12菌株制得高糖化力复合酶米曲 ,柑桔原汁可以不经过澄清处理 ,在调整后直接加入酿酒酵母和米曲配合 ,进行静置的果酒复式酒精发酵 ,2 5℃培养 2日后 ,乙醇浓度达到 10 6%v/v的极高水平 ;果酒稀释后用中科AS1 41醋酸菌进行静置的醋酸发酵 ,2 5℃培养 18日后 ,所得原醋的醋酸浓度达到 5 1g/ 10 0m1,且果香浓郁 ;果醋原液经稀释调配及感官评价 ,获得了营养丰富、鲜甜适度的柑桔类果醋饮品。

By using the transformant TR12 originated from white qu mold Aspergillus Kawachii to make rice-qu containing multienxyme mixture with more saccharogentic power,and with the addition of rice-qu and yeadt,the orange raw juice could be fermented very well during alcoholfermentation not to be treated any more by pectase After standing at 25℃ for 2 days,the concentration of alcohol in the fermented mash was significantly increased to a level of 10 6%v/v Thereafter ,the acetic acid fermentation was carried out by diluting the fermented mash and adding to the Acetobacter so as ASl 41 The concentration of acetic acid in the fermented mash was 5 1g/100mL after standing at 25℃ for 18 days and the mash was still fruity By adjusting the adult mash,the orange juice of acetic acid type was gotten and it was set a high value on nutrition and taste