苹果渣固态发酵苹果醋工艺研究

Research on Apple Vinegar Production from Apple Pomace by Solid State Fermentation

以新鲜苹果渣为主要原料,采用果胶酶法对苹果渣的酒精发酵和醋酸发酵工艺进行优化研究,通过正交试验确定最优酿造工艺参数。初步获得的苹果渣酒精发酵条件是果胶酶添加量0.06%、酵母接种量8%、初始糖度16°Brix;苹果渣醋酸发酵过程的最优工艺条件是干湿苹果渣的配料比为1∶10、醋酸菌接种量15%、发酵温度32℃,此条件下总酸含量增长到38.267 6 g/L。

To transform waste into assets that disposing of apple process,using fresh apple pomace as the main ingredient.Being used pectinase enzymatic to study of alcohol fermentation and acetic acid fermentation technology,and orthogonal experimental design is applied for optimi-zing fermentation technical parameters. We have preliminary obtained the optimal conditions of alcohol fermentation is the addition amount of pectinase 0.06%,yeast inoculation quantity 8%,initial sugar degree 16°Brix. And the optimal conditions of acetic fermentation is dried apple pomace：fresh apple pomace 1：10,acetic bacteria inoculation quantity 15%,fermentation temperature 32 ℃,the acidity increase is 38.267 6 g/L under this condition.