应用固定化醋酸菌生产番木瓜果醋的研究  

Study on fermentation of papaya vinegar with immobilized acetobacter aceti

作　　者：兰维杰 陈琴媛 刘继[2] 叶昕轶 何靖柳[1] 郭元照 秦文[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]成都市农林科学院,四川成都610000

出　　处：《食品工业科技》2016年第1期175-179,共5页Science and Technology of Food Industry

摘　　要：以番木瓜为原料,用3%海藻酸钠与0.05 mol/L氯化钙对醋酸菌进行固定,并以正交实验方法对固定化醋酸菌酿造木瓜果醋的醋酸发酵工艺进行了研究。结果表明,固定化醋酸菌酿造木瓜果醋的较适工艺参数为初始p H5.0、温度32.5℃、接种量13%、初始酒度8%,最终酸度达到4.78 g/100 m L;与游离醋酸菌发酵木瓜果醋对比,固定化方法发酵具有较高的产酸速率;在批次发酵木瓜醋的实验中,最短只需要24 h,木瓜果醋酸度即达到4.40 g/100 m L,连续发酵10个批次,产酸率基本保持在0.40 g/L·h左右。Using Papaya as raw material,3% sodium alginate was used to immobilize acetic acid bacteria in the0.05 mol / L calcium chloride,the production of Papaya vinegar by the fermentation of immobilized acetic acid bacteria was studied.Results showed that optimum parameters were as follows 8% alcohol degree,13% inoculums amount,p H5.0,32.5 ℃,the total acid content was 4.78 g /100 m L; The yield of acid produced by immobilized acetic acid bacteria was higher compared to that of planktonic acetic acid bacteria; It was found that the highest acidity could reach 4.40 g /100 m L after 24 h and the rate of acid production was around 0.40 g / L·h in 10 batches of continuous fermentation.

关 键 词：木瓜 果醋 固定化醋酸菌 醋酸发酵 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]