醋酸发酵工艺条件优化的研究  

Study on the optimization of acetic fermentation conditions

作　　者：林森[1] 蒋予箭[1] 国建娜[1] 励建荣[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,浙江杭州310035

出　　处：《中国酿造》2008年第1期39-40,68,共3页China Brewing

基　　金：浙江省科技计划项目(2006C32013)

摘　　要：起始酒精度、发酵温度、装液量对玫瑰醋醋酸发酵过程中醋酸的积累有较大的影响。对其进行3因素3水平正交试验,通过统计学方法对所得到的数据进行分析,得到最佳的工艺条件是:起始酒精度6%、发酵温度35℃、装液量40mL/150mL。同时考察了醋酸发酵过程中酸度的变化情况,发现在醋酸发酵的开始阶段起始酒精度、发酵温度对其影响较大,而在发酵后期,装液量对醋酸的积累影响较大。The acetic production is greatly influenced by initial alcohol degree, fermentation temperature and liquid medium volume during acetic fermentation of rose vinegar. In our study, the L9 （3^4） orthogonal test and statistic analysis were conducted to confirm the optimal fermentation conditions as follows： the initial alcohol degree was 6%, fermentation temperature was 35℃ and medium volume was 40 ml/150ml, Besides, the acidity changes during acetic fermentation were also investigated, It was found that the initial alcohol degree and fermentation temperature were important effects on acetic acid production at the beginning of fermentation, while the liquid volame placed the most important role near the end of fermentation.

关 键 词：起始酒精度 温度 装液量 正交试验 

分 类 号：TS264.2[轻工技术与工程—发酵工程]