固定化醋酸菌发酵人参醋饮料加工工艺优化  

Optimization of immobilization of acetic acid bacteria for ginseng vinegar drinks

作　　者：徐璐[1] 文连奎[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品工业科技》2012年第24期311-314,共4页Science and Technology of Food Industry

基　　金：吉林省科技发展计划基金项目(20100925)

摘　　要：以生晒人参为原料,经酒精发酵后通过固定化醋酸菌进行醋酸发酵、澄清及调配得到人参醋饮料。通过正交实验分别确定固定化发酵最佳条件、人参醋饮料最佳配方,通过离心、壳聚糖、明胶-单宁梯度澄清实验确定澄清方法。实验结果表明,每100mL人参发酵酒中,木屑3g、被吸附醋母20mL、28℃时发酵速度最快,同时固定化醋酸菌可重复利用;采用明胶-单宁澄清法澄清效果最佳,明胶、单宁添加量各为0.02‰时,透光率达87.8%;人参醋饮料最佳配方为:人参原醋7%、浓缩大枣汁1%、总酸0.37%、总糖12%,感官评分为90分,产品口感最佳。After studying the alcohol fermentation,acetic fermentation by immobilized acetobacter,clarification, and blending to ginseng vinegar drinks with ginseng. The result showed that..when 3g of sawdust and 20mL of adsorption vinegar mother were added in 100mL ginseng alcohol and the fermentation temperature was 28℃, the fermentation was fastest,and the immobilized acetobacter could be recycled. The gelatin-tannin clarify showed the better effect,the transmittance was 87.8% with the 0.02‰ content of vinegar. The best formula conditions for ginseng vinegar drinks was that ginseng original vinegar 7% ,jujube juice concentrate 1% ,total acid 0.37% ,total sugar 12% and the product was amber with characteristic flavor of ginseng and vinegar and the score was 90.

关 键 词：固定化发酵 人参醋 饮料 工艺优化 

分 类 号：TS264.2[轻工技术与工程—发酵工程]