麦芽醋发酵过程中酒精发酵条件的优化
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摘要
以大麦芽为原料,采用单因素试验和Box-Behnken实验设计,通过响应面分析,对麦芽醋发酵过程中酒精发酵时间、接种量、装液量、SO2用量等条件进行研究,并优化发酵工艺参数。结果表明:麦芽醋发酵过程中酒精发酵的最佳工艺条件是:接种量11%,装液量50%,SO2用量88 mg/L,发酵时间9 d。在该条件下得到的麦芽酒酒精度(体积分数)为8.37%。
Germed barley was used as the main raw material,the effects of fermentation time,inoculating amount,medium volume,and amount of sulfur dioxide on alcoholic fermentation during the malt vinegar fermentation were investigated by single factor and Box-Behnken experiment design,and the optimal fermentation conditions were determined by response surface analysis methodology.The results showed that the optimal conditions of alcoholic fermentation during the malt vinegar fermentation were as follows:inoculating amount was 11%,medium volume was 50%,amount of sulfur dioxide was 88 mg/L,fermentation time was 9 d.Under the conditions,the alcoholicity of malt liquor was reached8.37%.
Germed barley was used as the main raw material,the effects of fermentation time,inoculating amount,medium volume,and amount of sulfur dioxide on alcoholic fermentation during the malt vinegar fermentation were investigated by single factor and Box-Behnken experiment design,and the optimal fermentation conditions were determined by response surface analysis methodology.The results showed that the optimal conditions of alcoholic fermentation during the malt vinegar fermentation were as follows:inoculating amount was 11%,medium volume was 50%,amount of sulfur dioxide was 88 mg/L,fermentation time was 9 d.Under the conditions,the alcoholicity of malt liquor was reached8.37%.
引文
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[2]王亚红,王莉.大麦芽金银花复合保健饮料的研究[J].河南农业,2011,21(6):51.
[3]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T15038-2006葡萄酒、果酒通用分析方法[S].北京:中国标准出版社出版,2006.
[4]王子栋.麦汁煮沸中相关问题的探讨[J].中国酿造,2006,25(2):50-53
[5]王福源.现代食品发酵技术[M].北京:中国轻工业出版社,2004.
[6]唐浩国,肖枫.啤酒麦芽汁的制备研究[J].食品科学,2008,29(9):139-142.
[7]段林东.外加酶制备麦汁的研究[J].酿酒,2006,33(1):84-86.
[8]郑君晓,麻成金.响应面法优化椪柑果酒发酵工艺研究[J].饮料工业,2011,26(5):12-17.
[9]马荣山,代启靖.发酵型五味子蜂蜜果酒的研制[J].食品研究与开发,2010,31(6):122-125.
[10]覃民扬,庄席福.金樱子发酵果酒生产工艺的研究[J].酿酒科技,2010,31(12):76-77.
[11]熊曼萍.南酸枣蔗汁果酒发酵工艺的研究[J].酿酒科技,2010,31(11):79-82.
[12]吴竹青,陈景.响应面法优化雪莲果酒发酵工艺[J].食品科学,2010,31(23):182-187.