【作者】 张立强；

【导师】 王君高；

【作者基本信息】 山东轻工业学院 ， 发酵工程， 2008， 硕士

【摘要】 食醋生产工艺经历了固态发酵和液态发酵,液态发酵又由表面静止发酵向深层发酵发展。目前,食醋液态生产的操作方式有批式、半批式、反复半批式操作和半连续法四种操作形式,其中批式操作和半批式操作在食醋生产已不常用,但在日益自动化的今天,随着计算机控制技术和传感器的发展及它们在食醋连续发酵的应用,在不久的将来食醋连续发酵将会取代反复半批式操作和半连续法,这也将是食醋生产工艺操作方式的又一次历史性变革。以食用酒精,黄浆水为原料,采用液态发酵方法制白醋,发酵时间仅为4d。黄浆水4%,食用酒精6.3%,只进行一步醋酸发酵,大大简化了操作步骤,节约了生产成本,同时解决了酒精制醋中呈香物质单一的问题。本试验介绍了2L气升式反应器二级串连连续发酵生产食醋的工艺。为了确定最初发酵条件,试验先用两个2L气升式反应器以6.3%食用酒精、4%黄浆水和水的混合物为发酵培养基在温度30°C条件下半连续发酵,充满系数0.77。当酸度达到要求时都改为连续发酵,同时对进料流量、通气速率进行了研究。得出在进料流量55ml/h、入口处食用酒精6.5%、黄浆水4.3%、通气速率0.188min-1 (vvm)、残留酒精浓度0.35g/100mL时酸度为4.87g/100mL、产酸速率为0.87 g/L/h,产酸率76.6%(g/g)。更多还原

【Abstract】 The vinegar production technology experienced the process of solid state fermentation (SSF) and submerged fermentation (SMF), SMF is developed from surface static fermentation to submerged fermentation. At present, four operation model of production: batch operation, fed-batch operation, repeated fed-batch operation and repeated batch operation are contained on vinegar submerged production, batch operation and fed-batch operation were seldom used in vinegar production, however, Today, increasing automation ,with the development of computer control technology and sensor ,adding their applications of vinegar continuous fermentation, it would be another historic change that the vinegar continuous fermentation may be replaced by the repeated fed-batch operation and repeated batch operation ..The edible alcohol and yellow serofluid were used as main materials to produce white vinegar by liquid fermentation, with the fermentation time only four days. The technique used only one-step acetic fermentation, so as to predigest the process greatly, with yellow serofluid 4% and edible alcohol 6.3%. This study reduced the cost of product, and resolved the problem that aroma was little in the vinegar production by alcohol.The technology of two continuous fermentation of vinegar production by alcohol was introduced in this article in 2-litre bubble column reactors. First, semi-continuous fermentation was trialed,temperature at 30°C with edible alcohol 6.3%, yellow serofluid 4% and water as fermentation medium, the coefficient of fullness 0.77. When the acidity meeted requirements, the fermentation turned to continuous fermentation. The flow rate and the aeration were also studied .The results showed that the acidity could achieve 4.87g/100ml, the overall productivity 0.87 g/L/h, yield 76.6% with the inlet flow rate 55ml/h,edible alcohol 6.5%, yellow serofluid 4.3%, aeration 0.188min-1 (vvm) and the residual ethanol concentration 0.35g/100mL.更多还原