摘要
以苹果、大米为原料,探讨快速生产苹果醋的工艺.酒精发酵的最佳关键技术条件:质量比为l∶1的苹果汁和大米糖化液的总糖浓度调整到13°Bx,加入0.15%(NH4)2SO4、0.15%KH2PO4、0.1%MgSO4,灭菌后25.5℃培养,酵母发酵最佳周期为100 h,可生产出酒精度为8.0%的酒精液.醋酸发酵的最佳关键技术条件:发酵初始酒精度为5.5%,接种量为7%(先接醋酸菌DT-2 4.2%,后接AD1为2.8%),培养温度28℃,摇瓶转速120 r/min,初始pH 5.5,发酵时间为6 d,苹果醋发酵过程中理想的加糖方式为分次加糖,产品质量和口感最佳.采用双菌共酵生产苹果醋,为苹果醋的生产提供更为广泛的原料来源,降低了生产成本,保证了苹果醋的风味和营养.
Using apples and rice as raw materials to discuss the quick processing technology of apple vinegar,the key technical conditions for alcoholic fermentation were the followings： 0.15%（NH4）2SO4,0.15% KH2PO4,and 0.1% MgSO4 were added into the apple juice-grain saccharification liquid mixture（1∶1,g/g）,the total sugar content of which had been adjusted to 13 °Bx.Then the sterilized mixture was fermented by yeast for 100 h at 25.5 ℃.At the end of the alcohol fermentation,the alcohol degree of the fermented liquid reached 8%.Besides,the key thchnical conditions for acetic fermentation were the followings： initial alcoholicity was 5.5% and liquid volume of inoculation quantity was 7%（the acetic acid bacteria DT-2 4.2% was firstly inoculated into the fermented liquid,followed by 2.8% of AD1）;the fermentation temperature,shaking speed,initial pH value and fermentation time were 28 ℃,120 r/min,5.5,6 d,respectively.To ensure the best quality and taste,the ideal way to add sugar during the process of apple vinegar fermentation was to do it progressively.The technique of producing apple vinegar under bi-microorganism fermentation provided a more extensive range of sources of raw materials for its production,reduced the cost of production and ensured the flavor and nutrition of apple vinegar.
出处
《湖北大学学报（自然科学版）》
CAS
北大核心
2010年第1期93-97,共5页
Journal of Hubei University：Natural Science
关键词
苹果醋
果米混酿
醋酸发酵
酒精发酵
双菌共酵
apple vinegar
fruit-grain mixture fermentation
ethanol fermentation
vinegar fermentation
bi-microorganism fermentation
