液态法白酒酸调味液生产菌培养条件的优化及发酵液的后处理  

Optimization of Culture Conditions of Liquor Liquor Acid Flavoring Liquid Producing Bacteria and Post-treatment of Fermentation Broth

作　　者：武艺 Wu Yi(Hengshui Laobaigan Liquor(Group)Co.,Ltd.,Hengshui 053000,China)

机构地区：[1]河北衡水老白干酿酒(集团)有限公司,河北衡水053000

出　　处：《现代食品》2020年第7期95-96,100,共3页Modern Food

摘　　要：本文采用正交试验对醋酸菌的发酵条件进行优化,并对发酵液进行后处理以去除絮状物。结果表明,当转速180 r·min^-1、初始酸度0.2%、初始酒精浓度6%时,酸度可达到56.21 g·L^-1,续茬发酵后可使最终酸度达到60~70 g·L^-1;在发酵液的后处理中,使用海藻酸钠处理发酵液的效果最佳。In this paper, orthogonal test was used to optimize the fermentation conditions of Acetobacter, and the fermentation liquor was treated to remove floccules. The results showed that when the rotating speed was 180 r·min^-1, the initial acidity was 0.2%, and the initial alcohol concentration was 6%, the acidity could reach 56.21 g·L^-1, and the final acidity could reach 60~70 g·L^-1 after continuous cropping fermentation. In the post-treatment of fermentation liquid, the effect of using sodium alginate was the best.

关 键 词：醋酸菌 培养条件优化 正交试验 

分 类 号：TS262.3[轻工技术与工程—发酵工程]