固定化菌种发酵生产金柑果醋的研究

Study on Fermentation Technique of Kumquat Vinegar with Immobilized Microbial Strain

以金柑为主要原料,利用固定化菌种进行发酵酿造金柑果醋的研究。实验结果表明利用固定化技术酿造金柑果醋的适宜工艺条件为酒精发酵阶段:糖度18%,固定化酵母菌接种量10%,接种发酵菌种中生香酵母与酿酒酵母的比例1∶1,发酵温度32℃,发酵时间72h;醋酸发酵阶段:起始酒精度8%,固定化醋酸菌接种量10%,醋酸发酵温度33℃,发酵时间72h。

Aim to produce kumquat fruit vinegar by using kumquat as the main raw material, being fermented with immobilized microbial strain. The result indicates that the suitable conditions of making kumquat fruit vinegar by immobilized technology is sugar degree of 18%, immobilized yeast inoculum size of 10%, the ratio of inoculation quantity of aroma-producing yeast and Saccharomyces cerevisiae of 1 ： 1, fermentation temperature of 32 ℃ and fermentation time of 72 h in alcoholic fermentation phase and initial alcohol degree of 8, immobilized Acetobacter aceti inoculum size of 10%, fermentation temperature of 33 ℃ and fermentation time of 72 h in acetic acid fermentation phase.