液态发酵甘蔗醋饮料的研制

Preparation of Sugarcane Vinegar Beverage by Liquid Fermentation

以甘蔗汁为原料,探究了液态发酵的最优生产条件和甘蔗醋饮料的生产方法,通过单因素和正交试验优化了酒精发酵和醋酸液态发酵的生产工艺。结果表明:酒精发酵的工艺参数为糖度18%,温度28℃,接种量3%,pH值4.5。以这种组合进行酒精发酵3天,酒精度达到9.5%(V/V)。醋酸液态发酵的最优条件为酒精度7%(V/V),接种量10%,装液量75mL,温度32℃。以这种组合进行醋酸发酵5天,总酸含量达到4.86g/dL。

In this paper, the optimum production conditions of liquid fermentation and the production methods of sugarcane vinegar beverage are explored by using sugarcane juice as raw material. The production process of alcohol fermentation and liquid acetic acid fermentation is optimized by single factor and orthogonal experiments. The results show that the technological parameters of alcohol fermentation are as follows, sugar content is 18%, temperature is 28 ℃, inoculation amount is 3%, pH value is 4.5. In this combination, the alcohol is fermented for 3 clays and the alcohol content is 9.5% （V/V）. The optimal conditions for acetic acid fermentation are as follows： alcohol content is 7% （V/V）, inoculation amount is 10%, liquid volume is 75 mL, temperature is 32 ℃. In this combination, acetic acid is fermented for 5 days, and the total acid content reaches 4.86 g/dL.