复合枣醋酒精发酵菌种的筛选及工艺研究

Study on the Screening and Technology of Alcohol Fermentation Strains of Compound Jujube Vinegar

文章以壶瓶枣、沙棘为原料进行液态发酵制备复合果醋,选择接种酵母菌和乳酸菌进行混合菌种发酵,通过测定发酵液的酒精度和还原糖含量,筛选出酵母菌和乳酸菌的种类和接种量。以发酵液的酒精度、还原糖为评价指标,在乳酸菌接种量、发酵pH、发酵温度的单因素试验结果的基础上,采用Box-Behnken进行试验设计,用响应面分析法对枣醋酒精发酵条件进行工艺优化,优化得出复合枣醋酒精发酵阶段的最佳发酵工艺:乳酸菌接种量0.07%,发酵pH 4.3,发酵温度24℃,在此条件下,酒精度为6.1%。

In this paper,Huping jujube and sea buckthorn are used as the raw materials to prepare compound fruit vinegar by liquid fermentation,yeast and lactic acid bacteria are inoculated for mixed strains fermentation,and the types and inoculation amount of yeast and lactic acid bacteria are screened by measuring the alcohol content and reducing sugar content of fermentation liquid.The alcohol content and reducing sugar content of fermentation liquid are used as the evaluation indexes,and Box-Behnken is used to conduct experimental design on the basis of single factor test results of lactic acid bacteria inoculation amount,fermentation pH value and fermentation temperature and response surface methodology is used to optimize the ethanol fermentation conditions of jujube vinegar,the optimum fermentation technology of compound jujube vinegar in alcohol fermentation stage is obtained as follows:the lactic acid bacteria inoculation amount is 0.07%,the fermentation pH value is 4.3,the fermentation temperature is 24℃,under such conditions,the alcohol content is 6.1%.