高酸度醋发酵工艺研究  

Study on the Technology of High-Acidity Rice Vinegar Submerged Fermentation

作　　者：亓正良[1] 杨海麟[1] 张玲[1] 冷云伟[2] 权武 王武[1] 

机构地区：[1]江南大学工业生物技术教育部重点实验室,江苏无锡214122 [2]中国矿业大学,江苏徐州221008 [3]徐州恒顺万通食品酿造公司,江苏徐州221003

出　　处：《食品与生物技术学报》2010年第6期911-915,共5页Journal of Food Science and Biotechnology

基　　金：国家863计划项目(2006AA10Z314);国家"十一五"科技支撑计划重点项目(2008BAI63B06)

摘　　要：采用分段变量式发酵启动工艺,有效地防止了醋酸生产菌老化,缩短了启动时间;通过对酒醪清混液发酵方式实验比较,证实混液中的固形物对醋酸发酵传氧效率起到一定的负面作用;研究结合科学的分割发酵工艺设计和连续分割发酵实验,结果表明:醋酸平均发酵强度由原来0.12 g/dL·h提高到0.19 g/dL·h,发酵时间平均缩短4 h,高酸度醋连续发酵酸度达到9 g/dL食醋,平均生产强度为0.18 g/dL·h,比国内现有生产水平提高20%。In this manuscrpt,a novel step-start protocol of fermentation process was developed to inhibit the bacteria aged and to short the fermentation starting-up time.By compared with the oxygen transfer efficiency in the clear solution and unfiltered solution,it was found that the mash-solid of unfiltered solution exhibit a negative effect on the oxygen transfer efficiency.By combinatorial of multi-stage fermentation process and semi-continuous fermentation,a serial of results were achieved：the acetic acid productivity increased from 0.12 g/dL·h to 0.19 g/dL·h;The fermentation time reduced 4 hours;The final acidity of high-acidity vinegar semi-continuous fermentation was more than 9 g/dL,the productivity reached at 0.18 g/dL·h, higher 20%than that of the similar studies.

关 键 词：醋酸杆菌 发酵启动 清液发酵 连续分割法 高酸度醋 

分 类 号：TS264.22[轻工技术与工程—发酵工程]