卧式滚筒固态醋发酵反应器生料制醋过程中理化指标的分析  

Physical and chemical indicators in vinegar production with uncooked materials in a horizontal drum solid-state vinegar fermentation reactor

作　　者：孙浩 郭蕾 宋来生 洪厚胜[2,3] 郭会明 SUN Hao;GUO Lei;SONG Laisheng;HONG Housheng;GUO Huiming(College of Chemistry and Molecular Engineering,Nanjing Tech University,Nanjing 211816,China;College of Biotechnology and Pharmaceutical Engineering,Nanjing Tech University,Nanjing 211816,China;Nanjing Highke Bioengineering Equipment Co.Ltd.,Nanjing 210009,China)

机构地区：[1]南京工业大学化学与分子工程学院,江苏南京211816 [2]南京工业大学生物与制药工程学院,江苏南京211816 [3]南京汇科生物工程设备有限公司,江苏南京210009

出　　处：《食品与发酵工业》2023年第3期68-74,共7页Food and Fermentation Industries

基　　金：国家高技术研究发展计划项目(2012AA021201)。

摘　　要：为了探究生物反应器应用于食醋发酵过程品质变化规律,该研究对比新开发的18 m3卧式滚筒固态醋发酵反应器和传统发酵池进行生料制醋发酵过程中,温度、氧含量、pH、总酸、乙醇浓度、还原糖、氨基酸、最终产率等理化指标的变化规律和差异。反应器生料制醋能提高总酸含量,发酵结束后,总酸质量浓度由59.8、61.8 g/L提高到67.4、68.2 g/L;乙醇转化速率加快,醋酸发酵周期由28、30 d缩短至20、22 d;且生料制醋提高了淀粉利用率,还原糖质量浓度由28.6、28.9 g/L上升为33.6、35.8 g/L;O2体积分数由4%~7%上升到11%~15%,表明反应器内O2更充足,利于加快发酵产酸速率;反应器能控制醋醅温度保持在36~39℃,低于发酵池,更利于醋酸菌生长;发酵结束,醋液氨基酸含量基本一致,无明显降低;产率由11.08和11.42提高到13.01和13.34。结果表明,卧式滚筒固态醋发酵反应器生料制醋效率优于传统发酵池,具有工业化应用前景。In order to explore the dynamic changes of main components during vinegar fermentation in a bioreactor, the newly developed 18 m~3 horizontal drum solid-state vinegar fermentation reactor and traditional fermentation tank were comparatively analyzed for the changes of physicochemical indexes during vinegar production with uncooked materials. The result showed that vinegar production with uncooked materials using the reactor increased the total acid content, with the total acid mass concentration increasing from 59.8 and 61.8 g/L to 67.4 and 68.2 g/L at the end of fermentation. The rate of ethanol conversion was accelerated and the acetic acid fermentation cycle was reduced from 28 and 30 d to 20 and 22 d. The starch utilization was improved, and the reducing sugar mass concentrations increased from 28.6 and 28.9 g/L to 33.6 and 35.8 g/L. The volume fraction of oxygen was maintained from 4%-7% to 11%-15%, indicating that there was more oxygen in the reactor, which was conducive to a faster rate of fermentation and acid production. The reactor was able to control the temperature of vinegar fermented grains at 36-39 ℃, which was lower than that of fermentation tank and more conducive to the growth of acetic acid bacteria. At the end of fermentation, the amino acid content in vinegar solution was essentially the same, with no significant reduction. The yields increased from 11.08 and 11.42 to 13.01 and 13.34. The results showed that the horizontal drum solid-state vinegar fermentation reactor was more efficient than the traditional fermentation tank in producing vinegar with uncooked materials and had the prospect of industrial application.

关 键 词：生料制醋 固态酿造 卧式滚筒发酵反应器 专业设备 理化指标 

分 类 号：TS264.22[轻工技术与工程—发酵工程]