苹果醋生产中果粮混酿法产酒精的研究  

作　　者：董书阁[1] 管斌[1] 倪雪朋[1] 郑君[1] 王艳[1] 熊三玉[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品工业科技》2007年第10期136-138,共3页Science and Technology of Food Industry

摘　　要：在苹果醋生产中采用果粮混酿法生产酒精,进行了摇瓶发酵产酒精的研究。选择了优良的酵母菌株,确定了较佳的果粮比例;借助于SAS软件,采用Plackett-Burman实验设计法及响应面法分析对发酵工艺进行优化,确定了最佳发酵条件;初步进行了发酵过程中糖耗和产酒的研究。The alcohol was produced by using fruit-grain mixed fermentation in the production of apple vinegar and the excellent yeast was selected. Furthermore, the optimum proportion of fruit-grain was determined. The best alcohol fermentation condition was optimized by SAS software combined with the Plackett- Burman design and response surface analysis method. Moreover, the sugar wasting and alcohol producing in the fermentation were studied.

关 键 词：苹果醋 果粮混酿 酒精 SAS 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]