醋酸菌对甘蔗果酒的醋酸发酵作用
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摘要
以甘蔗汁发酵制备的甘蔗果酒为原料,通过液态深层发酵,筛选出甘蔗果酒制备甘蔗果醋的醋酸发酵菌种。以筛选出的LB-活性醋酸菌为发酵菌,研究初始酒精度、接种量、发酵温度、蔗糖添加量和初始pH对醋酸发酵的影响,利用响应面法(RSM)对甘蔗果酒的醋酸发酵工艺进行优化,得到最优工艺参数为甘蔗果酒初始酒精度为5%vol,LB-活性醋酸菌接种量为0.5%,蔗糖添加量为4%,发酵温度为26℃,在此条件下,产酸量为15.05 g/100m L。
In the present study,sugarcane wine prepared by sugarcane juice fermentation was used as raw material. By submerged fermentation,acetic acid bacteria suitable for acetic acid fermentation of sugarcane wine were screened out. Using LB-activated acetic acid bacteria as fermentation bacteria,the influence of initial alcohol,inoculation quantity,fermentation temperature,sugar content and initial p H on acetic acid fermentation was studied. Sugarcane wine acetic acid fermentation process was optimized using four factors at three levels of response surface method( RSM). The optimal process parameters were as follows: initial alcohol sugarcane wine of 5% for volume,LB-acetic acid bacteria inoculation quantity of 0. 5%,sucrose content of 4%,fermentation temperature of 26 ℃. Under this condition,acid content was 15. 05 g /100 m L. The results provided the technical parameters for pilot-scale production of sugarcane vinegar from sugarcane wine by acetic acid fermentation.
In the present study,sugarcane wine prepared by sugarcane juice fermentation was used as raw material. By submerged fermentation,acetic acid bacteria suitable for acetic acid fermentation of sugarcane wine were screened out. Using LB-activated acetic acid bacteria as fermentation bacteria,the influence of initial alcohol,inoculation quantity,fermentation temperature,sugar content and initial p H on acetic acid fermentation was studied. Sugarcane wine acetic acid fermentation process was optimized using four factors at three levels of response surface method( RSM). The optimal process parameters were as follows: initial alcohol sugarcane wine of 5% for volume,LB-acetic acid bacteria inoculation quantity of 0. 5%,sucrose content of 4%,fermentation temperature of 26 ℃. Under this condition,acid content was 15. 05 g /100 m L. The results provided the technical parameters for pilot-scale production of sugarcane vinegar from sugarcane wine by acetic acid fermentation.
引文
[1]唐卿雁,林奇,李永平.野生番石榴果醋加工工艺条件的优化[J].食品工业科技,2012,33(7):211-215.
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[13]郑凤锦,陈赶林,蒙艳红,等.甘蔗汁发酵产物的体外抗氧化能力分析[J].南方农业学报,2015,46(3):457-479.
[14]CHEN Gan-Lin,ZHENG Feng-jin,LIN Bo,et al.Alcoholic fermentation of sugarcane juice using three different kinds of yeast[C]//Balancing Sugar and Energy Production in Developing Countries:Sustainable Technologies and Marketing Strategies.Lucknow,India:Army Printing Press,2011:805-808.
[15]王永菲,王成国.响应面法的理论与应用[J].中央民族大学学报,2005,14(3):236-240.
[16]杨文雄,高彦祥.响应面法及其在食品工业中的应用[J].中国食品添加剂,2005,(2):68-71.
[17]李亚娜,林永成,佘志刚.响应面分析法优化羊栖菜多糖的提取工艺[J].华南理工大学学报,2004,32(11):28-32.
[18]邓红梅,周天,马超,等.香蕉醋醋酸发酵工艺及其澄清效果的研究[J].食品工业科技,2012,33(22):316-318;322
[19]鲁海波,姚跃飞,伍伟青,等.柑桔醋醋酸菌的筛选研究[J].中国酿造,2004(6):10-12
[20]顾英,韩凤丽,王洪洋.响应面法优化红薯叶类黄酮提取工艺的研究[J].食品工业科技,2012,33(3):286-289,333.
[21]张乔会,逄锦慧,崔洁,等.响应面法优化闪式提取杜香熊果酸及熊果酸性质研究[J].食品工业科技,2015,36(6):251-256.
[2]罗威,罗立新.荔枝保健果醋酿造工艺研究[J].食品工业科技,2012,31(4):176-177;388.
[3]KOCHER G S,SINGH R M,Kalra KL.Preparation of value addedvinegar using apple juice[J].Food Sci Technol,2007,44:226-227.
[4]刘凤珠,牛小明.水果醋的营养研究分析[J].中国调味品,2011,36(6):93-96.
[5]王春霞,王敏,鲁梅芳,等.新一代健康饮品:果醋[J].食品工业科技,2002,23(4):78-79.
[6]姚玉静,黄国平,龚慧雯,等.果醋发酵工艺研究进展[J].粮食与食品工业,2010,17(6):28-30.
[7]李南薇,刘长海,黄进明.菠萝发酵果醋生产工艺的研究[J].中国调味品,2010,35(4):76-78.
[8]陈赶林,林波,孙健,等.果酒酵母对甘蔗汁的酒精发酵作用[J].食品发酵与工业,2011,37(05):32-34
[9]黄美娥,高中松,张羽,等.白茅根-甘蔗饮料的研制[J].食品与发酵工业,2006,32(2):141-143.
[10]付满.蔗稍汁发酵酿酒酵母的筛选[J].农业工程技术(农产品加工业),2009(4):38-39.
[11]CHEN Gan-Lin,ZHENG Feng-jin,LIN Bo,et al.Preparation and characteristics of sugarcane low alcoholic drink by submerged alcoholic[J].Fermentation Sugar Tech,2013,15(4):412-416.
[12]CHEN Gan-lin,ZHENG Feng-jin,SUN Jian,et al.Production and characteristics of high quality vinegar from sugarcane juice[J].Sugar Tech,2015,17(1):89-93.
[13]郑凤锦,陈赶林,蒙艳红,等.甘蔗汁发酵产物的体外抗氧化能力分析[J].南方农业学报,2015,46(3):457-479.
[14]CHEN Gan-Lin,ZHENG Feng-jin,LIN Bo,et al.Alcoholic fermentation of sugarcane juice using three different kinds of yeast[C]//Balancing Sugar and Energy Production in Developing Countries:Sustainable Technologies and Marketing Strategies.Lucknow,India:Army Printing Press,2011:805-808.
[15]王永菲,王成国.响应面法的理论与应用[J].中央民族大学学报,2005,14(3):236-240.
[16]杨文雄,高彦祥.响应面法及其在食品工业中的应用[J].中国食品添加剂,2005,(2):68-71.
[17]李亚娜,林永成,佘志刚.响应面分析法优化羊栖菜多糖的提取工艺[J].华南理工大学学报,2004,32(11):28-32.
[18]邓红梅,周天,马超,等.香蕉醋醋酸发酵工艺及其澄清效果的研究[J].食品工业科技,2012,33(22):316-318;322
[19]鲁海波,姚跃飞,伍伟青,等.柑桔醋醋酸菌的筛选研究[J].中国酿造,2004(6):10-12
[20]顾英,韩凤丽,王洪洋.响应面法优化红薯叶类黄酮提取工艺的研究[J].食品工业科技,2012,33(3):286-289,333.
[21]张乔会,逄锦慧,崔洁,等.响应面法优化闪式提取杜香熊果酸及熊果酸性质研究[J].食品工业科技,2015,36(6):251-256.