食醋液态快速发酵条件的研究  

Study on liquid fermentation conditions for rapid production of vinegar

作　　者：赵春燕[1] 王鹏[1] 王淑琴[1] 康立兴[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161

出　　处：《中国酿造》2008年第1期35-38,共4页China Brewing

摘　　要：对食醋液态发酵过程中的碳源、氮源、无机盐及生长因子进行了研究,确定了食醋液态快速发酵的营养条件。同时,应用正交试验和极差分析方法评估了发酵温度、初始pH值、酒精度、接种量以及通气量对液态发酵影响的主次顺序,并确定了最佳组合。在优化条件下,发酵时间缩短了约6h,产酸速度提高了26.2%左右。The effects of carbon sources, nitrogen sources, inorganic salts and growth factors on vinegar liquid fermentation was studied. The nutritional conditions for rapid production of vinegar were conformed. Using orthogonal test and range analysis, the influencing factors in liquid fermentation, including temperature, initial pH, alcohol degree, inoculum concentration and aeration, were evaluated and sorted by importance. Then, the optimal combination of above factors was achieved. Under optimum conditions, the fermentation time was shortened about 6 h, while the acid production speed increased about 26.2%.

关 键 词：食醋 液态发酵 快速发酵 条件优化 

分 类 号：TS264.2[轻工技术与工程—发酵工程]