固定化菠萝果酒酵母菌的制备及其应用  

Preparation and application of immobilized brewing yeasts for fruit wine of pineapple

作　　者：王玲[1] 尚云青[2] 匡钰[1] 王阿敏[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]云南中医学院,云南昆明650500

出　　处：《食品与机械》2012年第6期218-222,共5页Food and Machinery

基　　金：广东省科技计划项目(编号:2009B020415003)

摘　　要：将自行分离的菠萝果酒酵母菌使用不同浓度的海藻酸钠与氯化钙反应包埋制作固定化酵母,通过单因素试验和正交试验,对酵母菌的固定化条件进行研究,并将该条件下制得的固定化菠萝果酒酵母应用于菠萝果汁的发酵制作果酒。结果表明:用3%的海藻酸钠与3%的氯化钙,在氯化钙溶液的pH为6.5时,制得的固定化菠萝果酒酵母的机械强度达到最佳;在发酵温度32℃,初始糖度18%,酵母接种量10%,pH 4.5的条件下,该固定化酵母发酵酒精产率最高,各项发酵性能均优于菠萝果酒酵母细胞游离状态下的发酵性能。The immobilized yeast was made from pineapple wine yeast which was separated by ourselves by embedding of different concen- tration of sodium alginate and calcium chloride. Single factor orthog onal experiments were designed to optimize optimum conditions. The immobilization conditions were studied. The results indicated that with 3% sodium alginate and 3% calcium chloride, calcium chloride pH of 6. 5 the mechanical strength of immobilized yeasts reach the best. The optimal conditions of fermentation were as follows; fer- mentation at 32 ℃, initial of glucose of 18%, filling fraction of 10% and pH 4. 5. Under the conditions, it had a highest productivity of immobilized yeast . Each quality ot the fruit wine fermented by im mobilized yeast was better than by free yeast.

关 键 词：固定化 包埋法 菠萝 果酒 酵母 

分 类 号：TS262.7[轻工技术与工程—发酵工程]