浙江玫瑰醋酒化发酵工艺条件的优化  

Optimization on conditions for ethanol fermentation of Zhejiang rose vinegar

作　　者：国建娜[1] 蒋予箭[1] 王丽[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8期31-34,共4页China Brewing

基　　金：浙江省科技计划项目(2006C32013)

摘　　要：玫瑰醋糖化阶段采用酶法制取糖液,以缩短糖化时间,酒精发酵阶段采用多种试验菌种共酵,对酒化、醋化阶段跟踪测定还原糖、酒精度、pH值、总酸等指标,并利用高效液相色谱(HPLC)和顶空气相色谱质谱联用技术(Headspace GC-MS)对醋样中的有机酸以及挥发性风味成分进行分析,确定最佳的酒化阶段发酵工艺。实验结果表明,K氏酵母、球拟酵母AS2.202、假丝酵母AS2.1182、乳酸菌AS1.130共同发酵的酒化方案为最佳实验方案,实现了玫瑰醋酒化方案的工艺优化。The conditions for rose vinegar ethanol fermentation were optimized in this study. At the saccharification stage, enzymes were used to produce sugar solution so as to reduce saccharification time. Several test bacteria were used together for ethanol fermentation. The reducing sugar content, alcohol content, pH and total acidity of the samples were detected and tracked at the ethanol and acidification stages. Simultaneously, the organic acids and volatile aroma compounds in the rose vinegar were identified by HPLC and headspace-GC-MS to confirm the optimum technology for ethanol fermentation. The results suggested that the optimal processing for ethanol fermentation needed the co-inoculation of Saccharomyces cerevisiae K, Torulopsis sp. AS 2.202, Candida sp. AS 2.1182 and lactic acid bacterium strain AS 1.130, which was helpful for the optimization of ethanol fermentation in rose vinegar production.

关 键 词：玫瑰醋 酒精发酵 醋酸发酵 有机酸 风味成分 

分 类 号：TS264.2[轻工技术与工程—发酵工程]