梨醋发酵工艺研究及超滤除菌  

The Fermentation of Pear Vinegar & the Sterilization by Ultrafiltration Membranes

作　　者：赵敏[1] 马彬彬[1] 洪厚胜[1,2] 

机构地区：[1]南京工业大学生物与制药工程学院,江苏南京210009 [2]南京汇科生物工程设备有限公司,江苏南京210009

出　　处：《酿酒科技》2015年第8期6-10,共5页Liquor-Making Science & Technology

基　　金：国家高技术研究发展(863)重点项目--生物过程关键技术及装备开发(2012AA021201)

摘　　要：以砀山梨为原料,采取自吸式发酵罐深层液态半连续法酿造梨醋,采用单因素和正交试验优化发酵工艺条件,结果表明,果胶酶解处理的最优条件为:p H3.5、温度35℃、果胶酶用量1.8 U/100 m L、酶解3 h;酒精发酵条件:酵母接种量0.35%、原料装液量70%、温度30℃、糖度为20%、发酵4 d;醋酸发酵最佳条件为:半连续发酵,温度为30℃,接种量为10%,分割量为35%,发酵9 d,所得梨醋酸度可达7.0 g/100 m L。膜超滤澄清除菌的操作条件进料温度26℃、压力0.1 MPa、过滤时间1 h。该工艺酿造的梨醋符合国家相关卫生标准,酸味柔和,具有醋香味和梨果的清香,同时保留了梨果中的功能性成分,有一定保健功效。Pear vinegar was produced by semi-continuous liquid fermentation in self-aspirating fermentation tank with Dangshan pear as raw materials. The fermentation conditions were optimized by single factor test and orthogonal test. The experimental results indicated that, the best processing conditions of pectase hydrolysis included pH3.5, temperature at 35℃, the use level of pectinase was 1.8 U/100 mL, and 3 h hydrolysis;the best fermenting conditions of alcohol included yeast inoculating quantity as 0.35%, liquid filling volume as 70%, temperature at 30℃, sugar content as 20%, and 4 d fermentation;the best fermenting conditions of pear vinegar included semi-continuous fermentation at 30℃for 9 d with the split amount as 35% and the inoculating quantity as 10%. As a result, the acidity of pear vinegar reached up to 7.0 g/100 mL. The conditions for the sterilization by ultrafiltration membrane were as follows：filling temperature was at 26℃, pressure was at 0.1 MPa, and filtration time was 1 h. The produced pear vinegar was in line with national sanitary standards and it had both vinegar aroma and pear aroma. Besides, it reserved the functional components of pear, so it had healthcare functions.

关 键 词：梨醋 发酵 超滤 除菌 果醋 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程] TS261.4[轻工技术与工程—食品科学与工程]