用于杏皮渣汁发酵的固定化酵母菌制备工艺及发酵特性研究  

Preparation Technology and Fermentation Characteristics of Immobilized Yeast in Apricot Dreg Juice Fermented

作　　者：王文文[1] 孙沛[2] 张博[1] 俞冰博 许明君[1] 傅力[2] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052 [2]韩山师范学院生物系,潮州521041

出　　处：《食品工业》2014年第5期90-95,共6页The Food Industry

基　　金：国家"十二五"科技支撑计划项目(2011BAD27B02-04-01)

摘　　要：为了筛选出适合于杏皮渣汁连续发酵的固定化酵母制备的载体材料,以海藻酸钠、聚乙烯醇、二氧化硅为基本载体,以碳酸钙、卡拉胶、硅藻土、明胶为添加材料,以通透性、渗透量、机械强度、粒子开裂数、使用寿命、酒精度、残糖为衡量指标,研究不同质量浓度添加材料对固定化酵母制备工艺和发酵性能的影响。结果表明,发酵杏皮渣醋的最佳固定化载体为碳酸钙0.6 g/mL,海藻酸钠4 g/mL、聚乙烯醇3.2 g/mL、二氧化硅1.6 g/mL,制得的固定化酵母具有较好机械强度,发酵产酒精性能稳定,发酵时间较短,发酵酒精度较高。使用9个批次约40 d后,酒精度仍能保持在8.0%vol以上。Optimize carrier materials of immobilized yeast for continuous fermentation of apricot dreg juice. The basic cartier materials which were sodium alginate, polyvinyl alcohol and silica were determined. The adding materials which were calcium carbonate, carrageenan, diatomite and gelatin were selected. The parameters which were the permeability, infiltration capacity, mechanical strength, damage number, service life, alcohol degree and residual sugar were as measurement indexes. The preparation technology and fermentation characteristics of immobilized yeast were studied. The results indicated that the optimal composition of immobilized yeast was calcium carbonate 0.6 g/mL, sodium alginate 4%, polyvinyl alcohol 3.2 g/mL, silica 1.6 g/mL. In this condition, the immobilized yeast had high mechanical strength, good fermentation stability, shortened brewing-time, and high alcohol degree. The alcohol degree after nine batch fermentation for about 40 d still maintained up to 8.0%vol.

关 键 词：固定化酵母菌 发酵特性 机械强度 载体 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]