荞麦醋摇床醋酸发酵条件的研究  

Study on Shaker Fermentation Conditions of Buckwheat Vinegar Acetic Acid

作　　者：杨芙莲[1] 刘旭[1] 武萱[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,西安710021

出　　处：《中国调味品》2013年第3期73-75,共3页China Condiment

基　　金：陕西省科学技术研究发展计划(2012K02-14);榆林市2011年产学研合作项目

摘　　要：利用摇床进行荞麦醋的醋酸发酵。探讨了不同接种量、发酵液酒精度、发酵温度、摇床转速和瓶装量对发酵的影响。在单因素试验的基础上,选取发酵温度、摇床转速和瓶装量三个因素进行正交试验。研究结果表明:最佳产酸条件为温度30℃,转速90r/min,装量1/4;最佳酒精转化条件为温度28℃,转速150r/min,装量1/4。产酸速度和酒精转酸率分别达到0.328g/L.h和76%。Buckwheat vinegar acetic acid fermentation is conducted with shaker and the effects of inoculation amount, alcohol degree of fermentation broth, fermentation temperature, shaking speed and bottled amount on acetic acid fermentation are studied. Based on the single factor experiments, the fermentation temperature, shaking speed and bottled amount are selected to do orthogonal experiment. The results indicate that the optimal acid production conditions are. the temperature of 30 ℃, the speed of 90 r/rain, the bottled amount of 1/4; the optimal alcohol transformation conditions are. the temperature of 28 ℃, the speed of 150 r/min, the bottled amount of 1/4. The acid production speed and alcoholic-acetic acid translation rate reach to 0. 328 g/L · h and 76 % respectively.

关 键 词：荞麦醋 发酵条件 产酸速度 酒精转酸率 

分 类 号：TS264.22[轻工技术与工程—发酵工程]