固定化共生发酵无醇饮料的研究  

THE STUDY ON MIXED CULTURE FERMENTATION OF IMMOBILIZED CELLS TO PRODUCE NONALCOHOLIC BEVERAGE

作　　者：刘晓兰[1] 王欣德[1] 刘长海[1] 吴耘红[1] 时成波[1] 吕春福 

机构地区：[1]齐齐哈尔轻工学院,齐齐哈尔北大仓酒厂

出　　处：《微生物学通报》1996年第1期15-18,共4页Microbiology China

摘　　要：以大麦和大米为主料，优质红茶为辅料，采用海藻酸钠包埋法固定酵母菌、嗜酸乳杆菌、弱氧化醋酸菌，混合装填固定化细胞反应柱，连续发酵生产无醇饮料。试验表明：麦茶汁１２°Ｂｘ，ｐＨ６５，２５℃，反应柱内固定化各菌种凝胶比例为酵母菌：嗜酸乳杆菌：弱氧化醋酸菌＝０．７：１：２，停留时间９～１３ｈ，相当于游离细胞发酵１０ｄ的效果。流出液含Ｌ－乳酸１．６５～１．９８ｇ／Ｌ，总酸２．６２４～３．０３２ｇ／Ｌ，酒精０７％～１．３２％。制成的新型发酵无醇饮料呈淡黄色，泡沫洁白细腻，含有多种人体必需氨基酸和维生素，以及具有保健作用的乳酸、醋酸、葡萄糖酸等有机酸，口味纯正，风格独特。A nonalcoholic beverage was produced in packed bed bioreactor by continually mixed culture fermentation of immobilized Saccharomyces mellis,Acetobacter suboxydans and lactobacillusacidophilus in Ca-alginate. The key materials were malt,rice and black tea. The best run of continuousprocesses was substrate 12 °Bx,pH 6.5,25℃ and dilution rate 0.08￣ 0.111/h.The optimised proportion of gels of immobilized Saccharomyces mellis, Acetobacter suboxydans and Lactobacellusacidophilus in the bioreactor was 0.7: 1. 2. The liquid from the bioreactor contained lactic acid 1.65￣1.98g / l,total acid 2.624￣ 3.032G /l and alcohol 0.700￣1.320%. The end product by the mixed fermentation was a new type of nonalcoholic beverage with natural light yellow colour,pure white foemand special taste.It not only contained many essencial amino acid and vitamins, but also healthy lacticacid,acetic acid and gluconate

关 键 词：无醇 饮料 混合发酵 酵母菌 固定化 共生发酵 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]