液态表面发酵法酿造苹果梨果醋发酵条件的研究

【作者】 薛桂新；

【导师】 曲柏宏；

【作者基本信息】 延边大学 ， 果树学， 2003， 硕士

【摘要】 本文以苹果梨为原料，采用液态表面发酵法研制果醋的发酵技术。通过研究了解了菌种的特性，探讨了环境条件如接种量、溶解氧、温度和发酵液的营养水平对醋酸发酵的影响，还对发酵液的条件进行了优化选择。结果表明，AS1.41号菌种具有较强的适应性，能使发酵液中醋酸含量超过5％，适合苹果梨液态表面发酵法制醋；接种量的多少对醋酸产物最终含量没有明显的影响，对醋酸发酵周期有影响，接种量的多少应以发酵液的营养水平为前提。当发酵液的营养能满足醋酸菌生长繁殖和生成产物的需要时，接种量越多，发酵速度越快，发酵周期越短，否则，接种量低一些为好，以10％较适宜；发酵液中溶解氧的浓度是影响醋酸产量的重要因素，可通过发酵液容量的多少和人为振荡来调节，发酵液中溶解氧的浓度以供氧量和需氧量相平衡为宜，过高和过低都降低醋酸产量，在25～27℃的室温范围内和30℃的恒温条件下发酵，温度对醋酸含量都没有明显的影响，但对醋酸发酵周期有影响，在25～27℃的室温范围内，平均发酵周期为23天，而在30℃左右的条件下，平均发酵周期为28天；当选择酒精度、糖度和接种量作为发酵条件时，发酵液的优化组合条件为酒精度6％，接种量10％，发酵液中糖度为9Bx。更多还原

【Abstract】 In this paper, apple-pear was used as experimental material, using liquid surface fementation, apple-pear vinegar was produced through alcohol fementation and acetic acid fementation. several fementation factors of apple-pear vinegar were studied such as dissolved oxygen\temperature etc. results show that AS 1.41 bacterial cell had better adaptapility and was appropriate for development of apple-pear fruit vinegar ; AS 1.41 bacterial cell quantity from fementation fluid affected fementation cycle but it did not affect content of acetic acid ; nutrition level in apple-pear liquor was precondition, the higher content of nutrition was, the more AS 1.41 bacterial cell quantity shoud be, otherwise , the less should be, usually lOpercent; density of dissolved oxygen in the fementation fluid was an important factor that influence content of acetic acid, it can be adjusted by capacity and personal vibration, its density was appropriate when quantity of offering oxygen was equal to that of needs, if its density was too higher or too lower, it must be reduce content of acetic acid, the trends of dissolved oxygen can be reflected by electromotive force; temperature influence fementation cycle but it did not influence content of atetic acid, when temperature was 25~27centigrade, its fementaeion cycle was in average 23d, when temperature was 30 centigrade, its fementation cycle was in average 28d; if alcohol degree, sugar degnee and quantity of bacterial cell were taken as fementation conditions, the optimization was alcohol 6 , sugar 9Bx, quantity of bacterial cell 10percent.更多还原