膨化薯干原料柠檬酸发酵新技术的研究  

Study on the New Technology of Citric Acid Fermentation Using Puffed Dry Potato as Raw Material

作　　者：何连芳[1] 刘茵[1] 孙玉梅[1] 

机构地区：[1]大连轻工业学院食品科学与生物工程系,大连116034

出　　处：《食品与发酵工业》2002年第6期53-56,共4页Food and Fermentation Industries

摘　　要：薯干原料经挤压式膨化机膨化后直接加水配料接菌进行柠檬酸发酵。省去了传统工艺中的原料粉碎 ,加α 淀粉酶液化 ,高温蒸煮等预处理工序 ,具有明显的节能、节水的效果。经摇瓶发酵平均产酸稳定在 13 6 % ,转化率可达 97 4%。比传统工艺转化率提高 5 %左右。防腐剂A3最适用量为 0 0 8mg/g原料 。The dry potato was puffed in extruding type puffing machine and then was mixed with water and inoculum to produce citric acid through fermentation process directly. Compared with traditional technology, this technology had the advantages of saving energy and water and without need of grinding, liquefaction and steaming at high temperature to raw material. Through shaking flask culture, the average production rate could reach 13.6%and conversion rate could reach 97.7% which was about 5% higher than traditional technology. The optimal quantity of preservative A3 was 0.08mg/g raw material.

关 键 词：膨化薯干原料 柠檬酸 发酵 新技术 防腐剂 

分 类 号：TQ920[轻工技术与工程—发酵工程]