多菌株共生发酵蜂蜜醋饮料的工艺研究

The Process Research on Multi Strain Symbiotic Fermentation of Honey Vinegar Beverage

以椴树蜜为原料,采用酿酒酵母(Saccharomycodes ludwigii)、醋化醋杆菌(Acetobacter aceti)与嗜酸乳杆菌(Lactobacillus acidophilus)混合多菌株共生发酵,研究共生发酵接种方式、发酵温度、接种量和接种比例4个因素对蜂蜜醋饮料的影响,采用L9(34)正交试验设计,共生发酵7 d。结果显示,优化条件为共生发酵温度32℃,混合接种量4%,接种比例1∶3∶1(酵母菌∶醋化醋杆菌∶嗜酸乳杆菌)。在此发酵条件下,蜂蜜醋饮料中总糖含量为6.5 g/dL,总酸含量(以醋酸计)为5.1 g/dL。

Taking linden tree honey as raw materials, Saccharomycodes ludwigii, Acetobacter aceti and LactobaciUus acidophilus are used to carry on symbiotic fermentation of mixed multiple strains, then take the four factors： symbiotic fermentation inoculation methods, fermentation temperature, inoculation and inoculation proportion to study on the effects on honey vinegar drink, by using L9（3^4） orthogonal test, symbiotic fermentation for 7 days. The results show that the optimum conditions are as follows： the symbiotic fermentation temperature is 32 ℃, inoculation is 4%, inoculation proportion is 1 ： 3 ： 1 （Saceharomycodes ludwigii ： Acetobacter acet ： Lactobacillus acidophilus） In this fermented condition, the sugar concentration of honey vinegar drink is 6.5 g/dL, the total acid content （as acetic acid） is 5.1 g/dL.