苹果醋发酵条件的优化研究  

Study on the Fermentation Condition Optimization of Apple Vinegar

作　　者：张庆华[1] 孔令保[1] 朱向东[1] 芦慧[1] 郭晓燕[1] 吴晓玉[1] 

机构地区：[1]南昌市发酵应用技术重点实验室江西农业大学生物科学与工程学院,江西南昌330045

出　　处：《安徽农业科学》2009年第32期15974-15976,15983,共4页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究苹果醋发酵的工艺条件,为苹果醋的工业化生产提供依据和参考。[方法]以新鲜苹果汁为原料,通过单因素和正交试验研究了发酵温度、接种量、起始糖度、时间对酒精发酵的影响以及初始酒精度、接种量、转速、装液量对醋酸发酵的影响。[结果]酒精发酵的最佳条件为:发酵温度30℃,糖度12%,接种量15%,发酵周期4d。醋酸发酵过程中,以产酸量为考查指标时的最佳发酵条件为:初始酒精度7%(V/V),接种量20%,装液量30ml/250ml三角瓶,转速200r/min,发酵温度30℃;以酒精转酸率为考查指标时的最佳发酵条件为:初始酒精度5%(V/V),接种量20%,装液量30ml/250ml三角瓶,转速200r/min,发酵温度30℃。[结论]发酵液中的初始酒精度是影响苹果醋发酵的最主要的因素。[ Objective ] The basis and reference for the industrialization of apple vinegar were provided through the research on the technical condition of its fermentation. [ Method ] The fresh apple juice was used as raw material to study the effect of fermentation temperature, inoculation amount, initial sugar concentration and time on alcohol fermentation, and the effect of initial content of alcohol, inoculation amount, rotary velocity and total amount on acetic acid fermentation. [ Result] The result showed that the optimum alcoholic fermentation condition was： the fermentation temperature, 30℃ ; the initial sugar concentration, 12% ; the inoculation ratio, 15% ; and culturing time, 4 days. Otherwise, the optimum acetic acid fermentation condition was determined by the following conditions： the initial alcoholicity, 7 % （ V/ V） ; the inoculation amount, 20% ; the liquid volume in 250 ml flask, 30mL; the rotary velocity, 200 r/min; and the fermentation temperature, 30 ℃. And liquid volume on acetic acid fermentation. Results showed that the major factor affected acid production was the initial alcoholicity, and the optimum fermentation condition was： initial alcoholicity 7% （V/V）, 20% of inoculation, liquid volume 30mL, rotary velocity 200 r/min, The major factor affected alcoholic-acetic acid conversion rate was the initial alcoholicit~, too, and the optimum fermentation condition for the alcohol to be fermented into acetic acid was： the initial alcoholicity, 5% （V/V） ; the inoculation amount, 20% ; the liquid volume in 250 ml flask, 30mL; the rotary velocity, 200 r/min; and the fermentation temperature, 30 ℃. [ Conclusion ] The initial alcoholicity was the most important factor affecting apple vinegar fermentation.

关 键 词：苹果醋 酒精发酵 醋酸发酵 优化 

分 类 号：TS264.22[轻工技术与工程—发酵工程]