酒精制醋连续发酵工艺研究  

RESEARCH ON THE CONTINUOUS FERMENTATION CONDITIONS OF VINEGAR PRODUCTION BY ALCOHOL

作　　者：张立强[1] 王慧[1] 王君高[1] 张道雷[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250353

出　　处：《食品研究与开发》2007年第10期104-107,共4页Food Research and Development

摘　　要：介绍2L气升式反应器二级串连连续发酵生产食醋的工艺。为确定最初发酵条件,试验先用两个2L气升式反应器以6.3%食用酒精、4%黄浆水和水的混合物为发酵培养基在温度30°C条件下半连续发酵,充满系数0.77。当酸度达到要求时都改为连续发酵,同时对进料流量、通气速率进行了研究。得出在进料流量55mL/h、入口处食用酒精6.5%、黄浆水4.3%、通气速率0.188min-1(vvm)、残留酒精浓度0.35g/100mL时酸度为4.87g/100mL、产酸速率为0.87g/L·h,产酸率76.6%(g/g)。The technology of two continuous fermentation of vinegar production by alcohol was introduced in this article in 2-litre bubble column reactors. First, semi-continuous fermentation was trialed, temperature at 30 ℃ with edible alcohol 6.3 %, yellow serofluid 4 % and water as fermentation medium, the coefficient of fullness 0.77.When the acidity meeted requirements, the fermentation turned to continuous fermentation. The flow rate and the aeration were also studied .The results showed that the acidity could achieve 4.87 g/100 mL, the overall productivity 0.87 g/L·h, yield 76.6 % with the inlet flow rate 55 mL/h, edible alcohol 6.5 %, yellow serofluid 4.3%, aeration 0.188 min^-1 （vvm） and the residual ethanol concentration 0.35 g/100 mL.

关 键 词：黄浆水 酒精制醋 醋酸发酵 连续发酵 

分 类 号：TS264.22[轻工技术与工程—发酵工程]