摘要
本研究利用15L自吸式发酵罐对苹果醋分批发酵工艺进行优化,在单因素实验的基础上,采用正交试验对初始醋酸浓度,通气量以及初始乙醇浓度进行优化,结果表明初始醋酸浓度对苹果醋发酵有显著影响。发酵培养基中初始醋酸浓度为1.0g/100m L,初始乙醇浓度为8%,在30℃,通气量0.15vvm条件下发酵73h,终酸浓度达到8.5g/100m L,平均产酸速率为0.10g/100m L/h,乙醇转化率为93%。
The batch fermentation of cider vinegar was studied in a 15L self-inspiriting fermenter. The initial acetic acid concentration,the initial ethonal concentration and the aeration rate were optimized through the single factor experiments and the orthogonal test. The results showed that the initial concentration of acetic acid has a significant influence on the cider vinegar batch fermentation. The optimal initial concentration of ethanol and acetic acid were 8% and 1.0 g/100mL,respectively. The batch fermentation was performed under 30 ℃and aeration rate 0.15vvm. The 8.5g/100mL acetic acid concentration of broth was achieved after 73h cultivation which is higher than the domestic industry average with 93.1% ethanol conservation ratio,and the acidification rate was 0.10g/100mL/h.
出处
《饮料工业》
2015年第5期42-46,共5页
Beverage Industry
关键词
巴氏醋杆菌
液态深层发酵
苹果醋
工艺优化
Acetobacterpasteurianus
submerged fermentation
cider vinegar
fermentation optimization
