安徽农业科学2009，Vol.37Issue(32)：15974-15976,15983,4.
苹果醋发酵条件的优化研究
Study on the Fermentation Condition Optimization of Apple Vinegar
张庆华 1孔令保 1朱向东 1芦慧 1郭晓燕 1吴晓玉1
作者信息
- 1. 南昌市发酵应用技术重点实验室,江西农业大学生物科学与工程学院,江西南昌,330045
- 折叠
摘要
Abstract
[Objective] The basis and reference for the industrialization of apple vinegar were provided through the research on the technical condition of its fermentation. [Method] The fresh apple juice was used as raw material to study the effect of fermentation temperature, inoculation amount, initial sugar concentration and time on alcohol fermentation, and the effect of initial content of alcohol, inoculation amount, rotary velocity and total amount on acetic acid fermentation. [Result] The result showed that the optimum alcoholic fermentation condition was: the fermentation temperature, 30 ℃; the initial sugar concentration, 12%; the inoculation ratio, 15%; and culturing time, 4 days. Otherwise,the optimum acetic acid fermentation condition was determined by the following conditions: the initial alcoholicity, 7%( V/V ); the inoculation amount, 20%; the liquid volume in 250 ml flask, 30mL; the rotary velocity, 200 r/min; and the fermentation temperature, 30 ℃. And liquid volume on acetic acid fermentation. Results showed that the major factor affected acid production was the initial alcoholicity, and the optimum fermentation condition was: initial alcoholicity 7%( V/V ), 20% of inoculation, liquid volume 30mL, rotary velocity 200 r/min, The major factor affected alcoholic-acetic acid conversion rate was the initial alcoholicity too, and the optimum fermentation condition for the alcohol to be fermented into acetic acid was: the initial alcoholicity, 5%( V/V ); the inoculation amount, 20%; the liquid volume in 250 ml flask, 30mL; the rotary velocity, 200 r/min; and the fermentation temperature, 30 ℃. [Conclusion] The initial alcoholicity was the most important factor affecting apple vinegar fermentation.关键词
苹果醋/酒精发酵/醋酸发酵/优化Key words
Apple vinegar/ Alcohol fermentation/ Acetic acid fermentation/ Optimization分类
轻工纺织引用本文复制引用
张庆华,孔令保,朱向东,芦慧,郭晓燕,吴晓玉..苹果醋发酵条件的优化研究[J].安徽农业科学,2009,37(32):15974-15976,15983,4.
