残次婆枣醋的发酵工艺研究  

Technology of Acetic Acid Fermentation of Defective Ziziphus jujube ‘Pozao’

作　　者：崔娜[1] 杨晓燕 王艳哲[1] 张丽 李敬[1] CUI Na;YANG Xiaoyan;WANG Yanzhe;ZHANG Li;Li Jing(Economics and Business,Hebei University,Shijiazhuang 050061,China;Henan Academy of Sciences,Zhengzhou 450002,China)

机构地区：[1]河北经贸大学生物科学与工程学院,石家庄050061 [2]河南省科学院,郑州450002

出　　处：《河南科学》2019年第12期1963-1969,共7页Henan Science

基　　金：河北省高等学校科学技术研究计划项目(ZD2015014);国家级大学生创新项目(201911832007);河北省高等学校科学技术研究青年基金项目(QN2016268)。

摘　　要：以残次婆枣为原料,采用液体发酵方式酿造枣醋.在单因素试验的基础上选取初始糖度、发酵温度、发酵时间、接种量为自变量,以酒精度和残糖的变化为主要指标进行正交优化试验,研究了液态发酵酿造枣醋前期酒精发酵的最佳工艺条件.结果表明,酒精发酵最佳温度为30℃,时间48 h,酵母菌接种量0.2%(V/V),初始糖度10%,在此条件下发酵后酒精含量可达11.9%(V/V).其次,在单因素试验的基础上选取初始酒精浓度、醋酸菌接种量、发酵液装液量、发酵温度为自变量,醋酸含量为检测指标,通过正交试验分析,确定液态发酵酿造枣醋的醋酸发酵最佳工艺参数.结果表明,醋酸发酵最佳条件为醋酸菌接种量10%(V/V)、初始酒精度14%(V/V)、发酵液装液量30%(V/V)、温度30℃,在此条件下枣醋醋酸含量为38.5 g/L.In this experiment,defective Pozao was used as raw material to brew jujube vinegar by liquid fermentation.On the basis of single factor experiment,the sugar content,fermentation temperature,fermentation time and inoculum amount were selected as independent variables,and the orthogonal optimization experiment was carried out with the change of alcohol content and residual sugar as the main indicators. Orthogonal test was used to determine the technological parameters of liquid fermentation for alcohol fermentation of jujube vinegar. The results showed that the optimal conditions for alcohol fermentation were as follows:temperature 30 ℃,fermentation time 48 h,yeast inoculum 0.2%,and initial sugar content 10%,then the alcohol content can reach 11.9%. On the basis of single factor experiment,the initial alcohol concentration,acetic acid inoculation amount,liquid content and fermentation temperature were selected as independent variables,and acetic acid content was used as detection index. The orthogonal experimental analysis was used to determine the process parameters of liquid fermentation brewing jujube vinegar. The results showed that the optimum conditions for acetic acid fermentation were as follows:acetic acid bacteria inoculum 10%,initial alcohol content 14%,liquid loading 30%,temperature 30 ℃. Under this condition,the acetic acid content of jujube vinegar was 38.5 g/L.

关 键 词：残次婆枣 枣醋 酒精发酵 醋酸发酵 工艺 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]