桑葚果醋发酵条件的优化  

Optimization of fermentation conditions of mulberry vinegar

作　　者：徐佳[1] 高萌[1] 

机构地区：[1]江西中医药大学,江西南昌330004

出　　处：《中国酿造》2015年第8期160-163,共4页China Brewing

摘　　要：以新鲜桑葚为原料,采用单因素试验和正交试验,研究了以酵母菌、醋酸菌作为发酵菌种进行液体深层发酵从而获得桑葚果醋的最佳工艺条件。试验结果表明,桑葚果汁酒精发酵工艺参数为温度30℃、糖度16%、酵母菌接种量15%,在此条件下酒精度为6.3%vol;醋酸发酵最佳条件为温度32℃、酒精度8%vol、醋酸菌接种量20%,在此条件下产酸量达为5.13 g/100 m L。Using fresh mulberry as raw material, yeast and acetic acid bacteria as starter culture to conduct submerged fermentation, the optimal fermentation conditions were obtained by single factor experiment and orthogonal experiment. The results showed that the optimal alcoholic fermentation technology parameters for mulberry were temperature 30 ℃, sugar content 16%, and yeast inoculum 15%, in this condition the alcohol content was 6.3%vol. The optimal acetic acid fermentation technology parameters were temperature 30 ℃, alcohol content 8%vol, acetic acid bacteria inoculum 20%, in this condition the acid production was 5.13 g/100 ml.

关 键 词：桑葚 酒精发酵 醋酸发酵 条件优化 

分 类 号：TS264.2[轻工技术与工程—发酵工程]