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| 脐橙醋半连续发酵工艺 | |
| 引用本文： | 张庆文,张伟,李波,王亚利,洪厚胜. 脐橙醋半连续发酵工艺[J]. 食品与发酵工业, 2011, 37(8) |
| 作者姓名： | 张庆文 张伟 李波 王亚利 洪厚胜 |
| 作者单位： | 1. 南京工业大学生物与制药工程学院,江苏南京,210009 2. 南京汇科生物工程设备有限公司,江苏南京,210009 3. 南京工业大学生物与制药工程学院,江苏南京210009／南京汇科生物工程设备有限公司,江苏南京210009 |
| 基金项目： | 国家973项目(2007CB714305)资助; 南京工业大学材料化学工程国家重点实验室开放课题基金项目资助 |
| 摘 要： | 以赣南脐橙果酒为原料,探讨了液态深层发酵脐橙果醋的生产工艺。试验以15L自吸式罐采用半连续发酵工艺,确定营养盐添加量为0.2%,分割量为40%时,发酵周期稳定在24 h以内;考察了菌种对高酸度环境的耐受性,酸度为7.75 g/100 mL时未出现明显底物抑制效应。结合50 L自吸式罐分批发酵数据,遵循"快放慢补"原则,创造性将分时序补料法用于醋酸半连续发酵:补料过程持续5h,分割量为35%。该研究结果应用于20t工业放大生产中优势明显,整体平均产酸速率高达2.1 g/(L.h)。 |
| 关 键 词： | 果醋 自吸式发酵罐 营养盐 半连续发酵 |
Research on Processing Technology of Semi-continuous Fermentation in Navel Orange Vinegar Production |
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| Zhang Qing-wen,Zhang Wei,Li Bo,Wang Ya-li,Hong Hou-sheng. Research on Processing Technology of Semi-continuous Fermentation in Navel Orange Vinegar Production[J]. Food and Fermentation Industries, 2011, 37(8) | |
| Authors: | Zhang Qing-wen Zhang Wei Li Bo Wang Ya-li Hong Hou-sheng |
| Affiliation: | Zhang Qing-wen1,Zhang Wei1,Li Bo2,Wang Ya-li2,Hong Hou-sheng1,2 1(Nanjing University of Technology,College of Biotechnology and Pharmaceutical Engineering,Nanjing 210009,China) 2(Nanjing Highke Bioengineering Equipment Co.Ltd.,China) |
| Abstract: | This study investigates the manufacturing technique of navel orange vinegar in the situation of submerged fermentation,and the material is navel orange wine.This experiment uses semi-continuous fermentation technology to ferment with 15 L self-aspirated acetator.The conditions of this study are nutrients 0.2%,split amount 40% and fermentation period within 24 hours.This research studies culture's tolerance in high acidity environment,and there is no obvious substrate inhibition effect in acidity 7.75 g/100 ... |
| Keywords: | fruit vinegar self-aspirated acetator nutrients semi-continuous fermentation |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |