高酸度醋补料发酵工艺优化  

Optimization of feeding fermentation process of high acidity vinegar

作　　者：夏瑶瑶 张峰 闫裕峰 郎繁繁 梁楷 周景丽 XIA Yaoyao;ZHANG Feng;YAN Yufeng;LANG Fanfan;LIANG Kai;ZHOU Jingli(Key Laboratory of Vinegar Fermentation Science and Engineering of Shanxi Province,Taiyuan 030400,China;Shanxi Zilin Vinegar Co.,Ltd.,Taiyuan 030400,China)

机构地区：[1]食醋发酵科学与工程山西省重点实验室,山西太原030400 [2]山西紫林醋业股份有限公司,山西太原030400

出　　处：《中国酿造》2024年第5期230-236,共7页China Brewing

基　　金：山西省重点研发计划(202202140601018);山西省科技厅山西省重点实验室建设项目(202204010931002)。

摘　　要：高酸度醋的酿造主要采用液态深层发酵技术,高酸度醋有利于储存和运输,但目前高酸度醋的发酵工艺仍不完善。该研究利用福林斯自吸式深层发酵装置,以酿造酸度为9 g/100 mL醋的醋酸菌作为发酵菌株,通过对发酵工艺的调控酿造高酸度醋。结果表明,以14%vol酒精度发酵液进行高酸度醋的酿造,经单因素及响应面法试验得到最佳的发酵工艺条件为:采用直接补料法进行补料,补料时间2.5 h,通气量0.12 m^(3)/(m^(3)·min),营养盐添加量1.7‰,营养盐在补料时加1.3‰+罐内发酵液酒精度降至3.5%vol~2.5%vol时加0.4‰。在此优化条件下,高酸度醋的总酸含量为12.62 g/100 mL,发酵周期为34.06 h,产酸速率为0.12 g/(100 mL·L·h),乙醇转酸率为82.85%。The brewing of high acidity vinegar mainly adopts liquid deep fermentation technology,which is beneficial for storage and transportation.However,the fermentation process of high acidity vinegar is still not perfect.In this study,the high acidity vinegar was brewed by using Frings self priming deep fermentation device and acetic acid bacteria producing vinegar with acidity 9 g/100 ml as fermentation strain,and the fermentation process was regulated.The results showed that high acidity vinegar was brewed by fermentation broth with 14%vol alcohol,and the fermentation process was optimized through single factor and response surface experiments.The optimal process conditions were obtained as follows:the direct supplementary method was used for supplementary,supplementary time 2.5 h,ventilation volume 0.12 m^(3)/(m^(3)·min),nutrients addition 1.7‰,1.3‰of nutrient was added at the beginning of supplementary and 0.4‰was added when the alcohol content dropped to 3.5%vol-2.5%vol.Under these conditions,the total acid of high acidity vinegar was 12.62 g/100 ml,fermentation cycle was 34.06 h,acid production rate was 0.12 g/(100 ml·L·h)and ethanol conversion rate was 82.85%.

关 键 词：高酸度醋 醋酸发酵 补料发酵 工艺优化 

分 类 号：TS264.2[轻工技术与工程—发酵工程]