共固定化多菌种发酵椪柑果醋工艺研究  

Study on production technology of Ponkan fruit vinegar by multi-microorganisms co-immobilization

作　　者：向小乐[1] 黄婷[1] 钱富燕 麻成金[1,3] 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000 [2]湘西自治州边城醋业科技有限责任公司,湖南吉首416003 [3]吉首大学植物资源保护与利用湖南省高校重点实验室,湖南吉首416000

出　　处：《饮料工业》2012年第3期26-31,共6页Beverage Industry

基　　金：湖南省吉首大学国家级化学实验教学中心2011ZXJJ03

摘　　要：以海藻酸钠为固定化材料,研究了多菌种(酿酒酵母、产香酵母、乳酸菌、醋酸菌)共固定化技术在椪柑果醋发酵中的应用。结果表明,固定化多菌种发酵椪柑果醋的最佳工艺条件为:酒精发酵阶段,接种量20%(v/v)、发酵温度32℃、时间60h、底物糖度23%;醋酸发酵阶段,接种量20%、发酵温度35℃、时间7d。所酿造的果醋具有椪柑的固有色泽、香气,无沉淀物,酸味柔和适中。With sodium alginate as the carrier, the application of the multi-microorganisms （Saccharomyces cerevisiae, aroma-producing yeast, lactic acid bacteria, acetic acid bacteria） co-immobilization technology to the fermentation of Ponkan fruit vinegar was studied. The results showed the optimum fermentation conditions as inoculum size 20%（v/v ）, fermentation temperature 32℃, fermentation time 60 h, substrate sugar content 23% in the alcoholic fermentation stage; and inoculum size 20%, fermentation temperature 35℃, fermentation time 7 d in the acetic acid fermentation stage. The Ponkan fruit vinegar obtained, without precipitation, was featured by the natural color and aroma of Ponkan, as well as mild and moderate sourness.

关 键 词：椪柑果醋 海藻酸钠 多菌种共固定 液态发酵 

分 类 号：TS264.22[轻工技术与工程—发酵工程]