摘要
以野木瓜为原料,采用液态发酵法酿造野木瓜果醋。对酵母菌进行选择,当安琪葡萄酒干酵母与马克思克鲁维酵母菌GIM2.119以1∶1(体积比)比例混合时,最适合野木瓜酒精发酵。研究发酵温度、初始糖度、酵母量对酒精发酵影响,采用均匀设计试验确定酒精发酵最佳工艺条件:温度为28℃,酵母量为8.5%,初始糖度为17.0%,在此最佳条件下进行酒精发酵,酒精度可达8.13%vol。探讨了温度、酒精度、醋酸菌接种量、转速对醋酸发酵的影响,响应面分析法结果表明醋酸发酵最佳工艺条件,酒精度为7.0%vol,接种量为8.0%,温度为32℃,转速为115 r/min,在此条件下,总酸含量为7.60 g/100 mL。野木瓜果醋成品感官、理化、微生物指标符合国标。
Using Chaenomeles cathayensis fruits as main material,a kind of vinegar was studied by liquid state fermentation method.Angel high active dry yeast,yellow rice wine yeast,wine instant dry yeast and yeast GIM2.119 were used in alcoholic fermentation.The proportion of wine instant dry yeast and yeast GIM2.119 was 1∶1(υ : υ),which was suitable for alcoholic fermentation.The effects of fermentation temperature,initial sugar content,the addition of yeast on alcohol content were discussed.The optimum conditions for alcoholic fermentation were obtained by Uniform Design Experiment as follows: fermentation temperature 28 ℃,the addition of yeast 8.5 % and initial sugar content 17 %.Under these conditions,alcohol content reached 8.13 %vol.The effects of alcohol content,fermentation temperature,inoculum size,rotate speed on total acid content were analyzed.The optimal conditions for acetic fermentation were obtained by response surface methodology as follows: alcohol content 7.0 %vol,inoculum size 8.0 %(υ / υ),fermentation temperature 32 ℃ and rotate speed 115 r/min.Under these conditions,total acid content was 7.60 g/100 mL.Sensory evaluation,physical and chemical index,microbial indicator of Chaenomeles cathayensis vinegar conformed to the requirements of relative national standard.
出处
《食品研究与开发》
CAS
北大核心
2012年第6期92-97,共6页
Food Research and Development
基金
贵州省科技厅工业攻关项目"液态深层发酵法酿造野木瓜果醋发酵关键技术的研究及产业化"[黔科合GY(2009)3052]
贵州大学引进人才科研项目"野木瓜多糖抗氧化及免疫活性研究"[贵大人基合字(2008)017]
关键词
野木瓜
果醋
酒精发酵
醋酸发酵
Chaenomeles cathayensis
vinegar
alcoholic fermentation
acetic fermentation
