麦芽醋醋酸发酵工艺的中试放大研究

Study on Pilot Plant Test of Acetic Acid Fermentation of the Malt Vinegar

以大麦芽为原料,在利用液-液摇瓶发酵法对麦芽醋发酵的相关条件进行优化的基础上,再采用液态深层发酵法对麦芽醋生产的醋酸发酵工艺进行中试放大研究。研究表明,利用50 L发酵罐,采用分批发酵的方式,前中后期通风量分别为1.5,2.0,1.5 m^3/h;前中后期搅拌速度分别为100,150,100 r/min;起始酒精度5%(V/V),起始pH值4.0,接种量9%,装液量50%(V/V),罐压0.2 kg/cm^2,发酵温度32℃。经过60 h的发酵,最终醋酸的净含量为4.64 g/100 mL。

In this study, germed barley was used as the main raw material, on basis of optinfizing the relative conditions of mah vinegar fermentation by liquid alcohol-liquid shaking fermentation. The process of pilot-scale acetic acid fermentation of mah vinegar was further studied by liquid alcohol-liquid submerged fermentation. The resuhs showed that using 50 L termentor and batch fermentation was adopted, under the condition that ventilation volume of prophase and metaphaseand anaphase were 1.5, 2.0, 1.5 m3/h, the agitation speed of prophase and metaphaseand anaphase were 100, 150, 100 r/nfin, incipient aleoholicity 5% （V/V）, incipient pH 4.0, the inoeulum size 9%, the liquid volume 50% （V/V）, pressure of tank 0.2 kg/cm2, fermentation temperature 32 ℃, and the fermentation time 60 h. Finally, the net content of acetic acid was 4.64 g/100 mL.