柿子醋液态发酵工艺优化及澄清剂对柿子醋品质的影响  

Optimization of liquid-state fermentation process of persimmon vinegar and the effect of clarification agent on the quality of persimmon vinegar

作　　者：陈珍金 郭伟灵 贾瑞博[1,3] 蒋雅君[3] 周文斌[1,3] 李燕[1,3] 倪莉[4] 吕旭聪[1,3,4] 

机构地区：[1]福建农林大学国家菌草工程技术研究中心,福建福州350002 [2]福建农林大学材料工程学院,福建福州350002 [3]福建农林大学食品科学学院,福建福州350002 [4]福州大学食品科学技术研究所福建省食品生物技术创新工程技术研究中心,福建福州350108

出　　处：《中国酿造》2017年第7期63-66,共4页China Brewing

基　　金：国家自然科学基金项目(31601466);福建省自然科学基金面上项目(2016J01095);中国博士后科学基金项目(2016T90591);福建农林大学"校杰出青年科研人才"项目(XJQ201607)

摘　　要：该试验以柿子为主要原料,通过单因素和正交试验对柿子醋液态发酵工艺进行了优化,并探讨了澄清剂对柿子醋品质的影响。结果表明,果胶酶最佳添加量为0.04 mL/100 g;柿子醋液态发酵的最佳工艺条件为摇床转速170 r/min、装液量100 mL/500 mL、醋酸菌接种量12%,在此发酵条件下,柿子醋酸度为4.35 g/100 mL。当明胶添加量为3%~5%时,柿子醋澄清和除涩效果较好。Using persimmon as main raw material, the liquid-state fermentation process of persimmon vinegar was optimized by single factor and orthogonal experiments, and the effect of clarification agent on the quality of persimmon vinegar was discussed. The results showed that the optimal pectinase addition was 0.04 ml/100 g, the liquid-state fermentation process conditions of persimmon vinegar were shaker speed 170 r/min, liquid volume 100 ml/500 ml and acetic acid bacteria inoculum 12%. Under the conditions, the acidity of persimmon vinegar was 4.35 g/100 ml. When the gelatin addition was 3%-5%, persimmon vinegar had good effect of clarification and deastringent.

关 键 词：柿子醋 液态发酵 醋酸发酵 发酵工艺优化 澄清剂 

分 类 号：TS262.4[轻工技术与工程—发酵工程]