杏果醋液态深层发酵工艺优化

采用酒精发酵和液态深层醋酸发酵两步法,研究了杏果醋的发酵工艺。通过L9(34)正交试验优化得到最佳酒精发酵工艺条件为:初始糖度16°Bx、酵母接种量3%、酒精发酵温度30℃,发酵液的酒精度达8.6%。采用4因素二次通用旋转组合试验设计,通过响应面法对醋酸发酵条件进行了研究。结果表明,起始酒精度、醋酸菌接种量、摇床转速及发酵温度4个因素对杏果醋总酸含量有极显著影响(P<0.01)。在初始酒精度为6.7%、醋酸菌接种量为13%、发酵温度为34℃、摇床转速为153 r/min的最佳工艺条件下,杏果醋酸发酵液的总酸(以醋酸计)为7.11 g/100 mL,挥发酸(以醋酸计)为6.23 g/100 mL。

Optimization of liquid submerged fermentation technology of apricot vinegar

The alcoholic fermentation and acetic acid liquid fermentation technology of apricot vinegar were studied.The alcoholic fermentation was optimized by means of L9(34) orthogonal test.The optimized result was 16°Bx the initial Brix,3% inoculation volume of yeast and fermentation temperature 30 ℃.The alcohol content was 8.6% under the optimized condition.Response surface methodologu was applied to study variation regularity of apricot acetic acid fermentation and to optimize the technical parameters with the four factors quadratic currency rotational composite experiment.The result showed that initial alcohol concentrarion,inoculation volume of acetic acid bacteria,fermentation time and shaker rotate speed had a highly significant influence on total acid content of apricot vinegar.The optimal fermentation parameters were obtained as: initial alcohol concentrarion 6.7%,13% inoculation volume of acetic acid bacteria,fermentation time 34 ℃ and shaker rotate speed 153 r/min.Under the condition,apricot vinegar had 7.11 g/100 mL total acid content(measured by the amount of acetic acid) and 6.23 g/100 mL volatile acid.