液态深层发酵水果醋的工艺优化  

Optimization of Submerged Fermentation for Fruit Vinegar Production

作　　者：高寅[1] 黄秋云[1] 陈中[1] 林伟锋[1] 李汴生[1] 

机构地区：[1]华南理工大学轻工与食品学院,食物蛋白工程研究中心,广东广州510640

出　　处：《现代食品科技》2009年第12期1419-1422,1418,共5页Modern Food Science and Technology

基　　金：广东省产学研项目:“以大宗潮汕蕉柑为原料制备健康饮品的关键技术”(项目编号:2007A090302054);“龙眼精深加工关键技术的研究及产业化”(项目编号:2008B090500082)

摘　　要：对水果醋液态发酵工艺进行优化。研究了扩培式、直投式发酵对醋酸发酵的影响;不同碳源氮源对醋酸发酵的影响,以及碳氮比的关系;对温度、接种量、通气量、酒精度等因素进行了正交试验,分析了各因素对醋酸发酵的影响效果,确定了最佳组合;最后通过果醋发酵试验,验证了醋酸发酵优化工艺能够提升产品品质,降低生产成本,并可以成功的用于实际生产。The process of the fruit vinegar fermentation was opimized. The influences of directed vat set starter and test tube strain on acetic acid fermentation, and the influences of different carbon sources and nitrogen sources on acetic acid fermentation were studied. The best carbon-nitrogen ratio, th temperature, alcohol degree, inoculums size and volume of aeration were determined by using orthogonal test. It was proved that the optimization process can improve product quality and reduce the costs.

关 键 词：液态深层发酵 果醋 工艺优化 

分 类 号：TS264.22[轻工技术与工程—发酵工程]