红枣醋生产中醋酸发酵阶段最佳工艺条件的研究  

Study on fermentation technology of acetic acid in chinese jujube vinegar production

作　　者：傅力[1] 胡丽红[1] 古丽娜孜[1] 孟伊娜[1] 周晓明[1] 徐世强[1] 

机构地区：[1]新疆农业大学食品科学学院,乌鲁木齐830052

出　　处：《中国调味品》2009年第8期72-75,共4页China Condiment

基　　金：新疆维吾尔自治区科技攻关重大专项(200731136-3)

摘　　要：对红枣醋生产中醋酸发酵阶段的最佳工艺条件包括醋酸菌的筛选、发酵温度、醋酸菌接种量、初始酒度、初始pH值、装液量等对红枣醋醋酸发酵的影响进行了研究。结果表明:红枣醋醋酸发酵的最佳工艺条件为采用醋酸菌A1为发酵菌种,发酵温度34℃、接种量11%(v/v)、初始酒度为7%(v/v)、初始pH值3.0、装液量40%(v/v),发酵时间5d,最终总酸含量可达到41.3g/L。The factors which affected on acetic acid fermentation processing in Chinese jujube vinegar production were studied. The factors included the choice of acetic acid bacteria, fermentation temperature, inoculum size, initial alcohol degree, initial pH value and fermentation substrate volume in the flask. The results showed that the optimal conditions were as follows, acetic acid bacteria A1 as strain, fermentation temperature 34 ℃, initial alcohol degree 7%（v/v）, initial pH value 3.0, inoculum size 11%, fermentation substrate volume in the flask 40%, fermentation time 5 days. On these conditions the total acid reaches 41.3 g/L.

关 键 词：红枣醋 醋酸发酵 工艺条件 

分 类 号：TS264.22[轻工技术与工程—发酵工程]