摘要
为了增加甘蔗汁风味醋的香气,在甘蔗汁酿醋的乙醇发酵阶段采用异常汉逊酵母和酿酒酵母进行混合菌种发酵,研究了发酵工艺条件。通过单因素试验和正交试验,确定了最佳工艺条件为:初糖浓度为180 g/L,混合菌种的时间是异常汉逊酵母发酵36 h,发酵0～36 h控制28℃,发酵36 h以后控制30℃。在此条件下,发酵液中总酯含量和乙醇转化率分别为6.6 g/L和30.2%,发酵液香气和乙醇转化率均达到较高要求。
In order to increase the fragrance of sugarcane juice flavor vinegar,the condition of ethanol fermentation with mixed strains of Pichina anomala and Saccharomyces cerevisiae was investigated.The optimum process condition was obtained through orthogonal experiments based on single factor as follows：initial concentration of sugar is 180 g/L,the time of mixing strains is 36 h in the fermentation process of Pichina anomala,the fermentation temperature is 28 ℃ before 36 h in the fermentation process,and the fermentation temperature is 30℃ behind 36 h in the fermentation process.ON the best condition,the ester production and ethanol conversion efficiency reached 6.6 g/L and 30.2%,the fragrance of the fermentation fluid and ethanol conversion efficiency reached higher requirements.
出处
《中国调味品》
CAS
北大核心
2011年第6期54-58,共5页
China Condiment
基金
2010年广东轻工职业技术学院科技计划项目(KJ201002)
关键词
甘蔗汁
风味醋
乙醇发酵
混合菌种发酵
工艺
sugarcane juice
flavor vinegar
ethanol fermentation
multi-strain fermentation
technology
