小麦B淀粉醋酸发酵工艺条件研究  

Research on Acetic Acid Fermentation Conditions of Wheat B-Starch

作　　者：郭延成[1] 张军合[1] 饶平凡[1] 马汉军[1] 薛二伟 GUO Yan-cheng ZHANG Jun-he RAO Ping-fan MA Han-jun XUE Er-wei(College of Food, He＇nan Institute of Science and Technology, Xinxiang 453003, Chin)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《中国调味品》2017年第2期84-88,共5页China Condiment

基　　金：新乡市重点科技攻关计划项目(ZG14029);河南省教育厅科学技术重点研究项目(14A550013);河南省高校科技创新团队支持计划项目(13IRTSTHN006)

摘　　要：研究以B淀粉为原料,经过液化、糖化、酒精发酵后,进行醋酸发酵,通过响应面法对温度、酒精度、醋酸菌接种量3个变量进行优化,研究醋酸发酵的最佳工艺条件,为B淀粉的后续开发利用提供理论依据。结果显示:小麦B淀粉醋酸发酵最佳工艺条件为:发酵温度30℃,酒精度5.1%,醋酸菌接种量4.9%,在此条件下发酵14天可得到最高酸度9.11g/dL。Take B-starch as raw material, after liquefaction, saccharification, alcohol fermentation, acetic acid fermentation, using response surface methods to optimize acetic acid inoculation quantity, alcohol degree and temperature. The optimum process condition is found for acetic fermentation, which provides a strong basis for subsequent development and utilization of B-starch. The results areas follows： the optimum technological condition is temperature of 30 ℃, alcohol of 5.1%, acetic acid inoculation quantity of 4. 9 %, and the acidity reaches 9. 11 g/dL after 14 days＇ fermention under such conditions.

关 键 词：B淀粉 醋酸发酵 醋酸 响应面优化 工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]