苹果醋混合菌种发酵工艺研究

Study on the progress of apple vinegar by mixed fermentation with various bacterium

以新鲜苹果为原料酿造苹果醋,研究了摇床转速、发酵温度和营养剂对发酵的影响,在此基础上,以产酸量为响应值,采用响应面分析法(RSM)对发酵工艺条件进行了优化.结果表明:苹果醋发酵的最适营养剂是玉米浆.苹果醋适宜发酵条件是温度31℃、摇床转速为204r/min、营养剂添加量为11.12mL/L,此条件下酿造的苹果醋其总酸含量达到4.45g/100mL左右,橙黄透亮,酸味柔和,具有淡淡的苹果香味,品质优良.在分步发酵工艺的基础上研究了在酒精发酵期间醋酸菌接种时间对产酸量的影响.结果表明:在苹果酒发酵中期接入醋酸菌可以缩短苹果醋酿造周期,同时可提高产酸量.

In this study,fresh apple was used as raw material to brew apple vinegar,and the factors affecting apple vinegar fermentation such as rotary velocities,fermentation temperature,nutrients were investigated.Based on the studies above,the fermentation conditions were optimized through response surface methodology（RSM）,using acid yield as a response value.The results show that corn syrup is the ideal nutritional agent for brewing apple vinegar.The optimal fermentation conditions are rotary velocities of 204r/min,fermentation temperature of 31 ℃,the dosage of nutrient of 11.12 mL/L.Under these conditions,the brewed apple vinegar is of high quality,bright,clear,rich apple flavor,and the acid content of apple vinegar reaches 4.45g/100 mL.Based on the study of step by step fermentation,the effects of acetic acid bacteria inoculation time point during alcoholic fermentation on acid production were studied,the results show that inocultating acetic acid bacteria at the middle of cider fermentation can shorten the apple vinegar brewing cycle,and increase the yield of acetic acid.