金秋梨果醋发酵工艺优化研究  

Optimization of Fermentation Technology of Golden-autumn Pear

作　　者：汪佳文 冯程 WANG Jia-wen;FENG Cheng(Changde Vocational Technical College,Hunan Changde 415000,China)

机构地区：[1]常德职业技术学院,湖南常德415000

出　　处：《广州化工》2023年第6期27-29,40,共4页GuangZhou Chemical Industry

基　　金：常德职业技术学院2021年度院级科研项目(No:ZY2125)。

摘　　要：以金秋梨为主要原料,经榨汁、酒精发酵、醋酸发酵等工艺酿制金秋梨果醋,以发酵温度、醋酸菌接种量、发酵时间为考察因子,通过单因素试验考察接种量、发酵时间、发酵温度对醋酸发酵的影响,得到各因素最佳发酵条件,再通过正交试验确定金秋梨果醋发酵的最佳工艺,试验结果表明,金秋梨果醋最适醋酸发酵工艺为:发酵温度为30℃,醋酸菌接种量为10%,发酵时间为10天。Golden-autumn Pear vinegar was made from Golden-autumn Pearby juice extraction,alcohol fermentation and acetic acid fermentation,extracting fermentation temperature,fermentation time andinoculation amount of acetic acid bacteria were the factors to be examined,the effects of inoculation amount,fermentation time and fermentation temperature on acetic acid fermentation were investigated by single factor test,and the optimal fermentation conditions of each factor were obtained.Then the optimal fermentation process of Golden autumn pear vinegar was determined by orthogonal test.The results showed that the optimum acetic acid fermentation process of Golden-autumn pear vinegar was as follows:fermentation temperature was 30℃,acetic acid bacteria inoculation was amount 10%and fermentation time was 10 days.

关 键 词：金秋梨 醋酸发酵 优化 

分 类 号：TS262.7[轻工技术与工程—发酵工程]