库尔勒香梨果醋生产过程中醋酸发酵工艺的优化
Value Engineering(2016)
Abstract
为了提高库尔勒香梨的有效利用率,采用酒精发酵和醋酸发酵发酵工艺。在巴氏醋酸杆菌醋酸发酵过程中,研究了单因素巴氏醋酸杆菌添加量,发酵温度,酒精度对产酸的影响,单因素实验的基础上进行正交实验,结果表明醋酸发酵最佳工艺条件为:巴氏醋酸杆菌添加量12%,发酵温度31℃,酒精度8ovol,单次发酵产酸量可达4.82g/100mL。在发酵过程中补加2次香梨原果酒以维持发酵液中酒精浓度为7.5ovol~8.0ovol,发酵周期10d~12d,醋酸浓度可达6.12g/100mL~7.42g/100mL。
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Key words
Korla pear,acetic acid fermentation,fruit vinegar
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