酒精制醋连续发酵工艺的研究
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摘要
食醋生产工艺经历了固态发酵和液态发酵,液态发酵又由表面静止发酵向深层发酵发展。目前,食醋液态生产的操作方式有批式、半批式、反复半批式操作和半连续法四种操作形式,其中批式操作和半批式操作在食醋生产已不常用,但在日益自动化的今天,随着计算机控制技术和传感器的发展及它们在食醋连续发酵的应用,在不久的将来食醋连续发酵将会取代反复半批式操作和半连续法,这也将是食醋生产工艺操作方式的又一次历史性变革。
以食用酒精,黄浆水为原料,采用液态发酵方法制白醋,发酵时间仅为4d。黄浆水4%,食用酒精6.3%,只进行一步醋酸发酵,大大简化了操作步骤,节约了生产成本,同时解决了酒精制醋中呈香物质单一的问题。
本试验介绍了2L气升式反应器二级串连连续发酵生产食醋的工艺。为了确定最初发酵条件,试验先用两个2L气升式反应器以6.3%食用酒精、4%黄浆水和水的混合物为发酵培养基在温度30°C条件下半连续发酵,充满系数0.77。当酸度达到要求时都改为连续发酵,同时对进料流量、通气速率进行了研究。得出在进料流量55ml/h、入口处食用酒精6.5%、黄浆水4.3%、通气速率0.188min-1 (vvm)、残留酒精浓度0.35g/100mL时酸度为4.87g/100mL、产酸速率为0.87 g/L/h,产酸率76.6%(g/g)。
The vinegar production technology experienced the process of solid state fermentation (SSF) and submerged fermentation (SMF), SMF is developed from surface static fermentation to submerged fermentation. At present, four operation model of production: batch operation, fed-batch operation, repeated fed-batch operation and repeated batch operation are contained on vinegar submerged production, batch operation and fed-batch operation were seldom used in vinegar production, however, Today, increasing automation ,with the development of computer control technology and sensor ,adding their applications of vinegar continuous fermentation, it would be another historic change that the vinegar continuous fermentation may be replaced by the repeated fed-batch operation and repeated batch operation ..
The edible alcohol and yellow serofluid were used as main materials to produce white vinegar by liquid fermentation, with the fermentation time only four days. The technique used only one-step acetic fermentation, so as to predigest the process greatly, with yellow serofluid 4% and edible alcohol 6.3%. This study reduced the cost of product, and resolved the problem that aroma was little in the vinegar production by alcohol.
The technology of two continuous fermentation of vinegar production by alcohol was introduced in this article in 2-litre bubble column reactors. First, semi-continuous fermentation was trialed,temperature at 30°C with edible alcohol 6.3%, yellow serofluid 4% and water as fermentation medium, the coefficient of fullness 0.77. When the acidity meeted requirements, the fermentation turned to continuous fermentation. The flow rate and the aeration were also studied .The results showed that the acidity could achieve 4.87g/100ml, the overall productivity 0.87 g/L/h, yield 76.6% with the inlet flow rate 55ml/h,edible alcohol 6.5%, yellow serofluid 4.3%, aeration 0.188min-1 (vvm) and the residual ethanol concentration 0.35g/100mL.
以食用酒精,黄浆水为原料,采用液态发酵方法制白醋,发酵时间仅为4d。黄浆水4%,食用酒精6.3%,只进行一步醋酸发酵,大大简化了操作步骤,节约了生产成本,同时解决了酒精制醋中呈香物质单一的问题。
本试验介绍了2L气升式反应器二级串连连续发酵生产食醋的工艺。为了确定最初发酵条件,试验先用两个2L气升式反应器以6.3%食用酒精、4%黄浆水和水的混合物为发酵培养基在温度30°C条件下半连续发酵,充满系数0.77。当酸度达到要求时都改为连续发酵,同时对进料流量、通气速率进行了研究。得出在进料流量55ml/h、入口处食用酒精6.5%、黄浆水4.3%、通气速率0.188min-1 (vvm)、残留酒精浓度0.35g/100mL时酸度为4.87g/100mL、产酸速率为0.87 g/L/h,产酸率76.6%(g/g)。
The vinegar production technology experienced the process of solid state fermentation (SSF) and submerged fermentation (SMF), SMF is developed from surface static fermentation to submerged fermentation. At present, four operation model of production: batch operation, fed-batch operation, repeated fed-batch operation and repeated batch operation are contained on vinegar submerged production, batch operation and fed-batch operation were seldom used in vinegar production, however, Today, increasing automation ,with the development of computer control technology and sensor ,adding their applications of vinegar continuous fermentation, it would be another historic change that the vinegar continuous fermentation may be replaced by the repeated fed-batch operation and repeated batch operation ..
The edible alcohol and yellow serofluid were used as main materials to produce white vinegar by liquid fermentation, with the fermentation time only four days. The technique used only one-step acetic fermentation, so as to predigest the process greatly, with yellow serofluid 4% and edible alcohol 6.3%. This study reduced the cost of product, and resolved the problem that aroma was little in the vinegar production by alcohol.
The technology of two continuous fermentation of vinegar production by alcohol was introduced in this article in 2-litre bubble column reactors. First, semi-continuous fermentation was trialed,temperature at 30°C with edible alcohol 6.3%, yellow serofluid 4% and water as fermentation medium, the coefficient of fullness 0.77. When the acidity meeted requirements, the fermentation turned to continuous fermentation. The flow rate and the aeration were also studied .The results showed that the acidity could achieve 4.87g/100ml, the overall productivity 0.87 g/L/h, yield 76.6% with the inlet flow rate 55ml/h,edible alcohol 6.5%, yellow serofluid 4.3%, aeration 0.188min-1 (vvm) and the residual ethanol concentration 0.35g/100mL.
引文
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[11] Zhou HW, Lin BH, Wu. A Low-voltage Droplet Charging Circuit With Simulative Cell-sorting Function for Flow Cytometer-cell Sorter [J]. qtometry, 2000, (39): 306-309
[12] 尹光琳主编, 发酵工艺全书[M]. 北京: 中国医药科技出版社, 1992, (12): 36-39
[13] 李涛. 粮食发酵制醋酸技术的研究进展[J]. 化工进展, 2001, (12): 26-29
[14] 刘庄桂. 酿造调味品工艺学[M]. 北京: 中国海洋出版社, 1996, (10): 58-60
[15] 王子光. 酱油食醋酿造技术与分析[M]. 北京: 中国农业出版社, l998: 158-160
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[17] 诸葛健, 王正祥. 工业微生物实验技术手册[M]. 北京: 中国轻工业出版社, 1984: 209-213
[18] 全国化工系统高教数学协作组. 工程数学概率统计[M]. 郑州: 河南科学技术出版社, 1992: 318-320
[19] M.I. Guerrero, C. Herce-Pagliai, A.M. Camean, A.M. Troncoso and A.G. Gonzalez, Multivariate characterization of wine vinegars from the south of Spain according to their metallic content, Talanta 45 (1997), pp. 379-386
[20] Krisch J, Szajani B Biotechnol Lett .1996,(18):393-396
[21] Nishiwaki A, Bourne JR Bioprocess Eng .1995, (12):109-114
[22] Tamai M, Maruko O, Kado T J Jpn Soc Food Sci.1997,(44):623-631
[23] W. Tesfaye, M.L. Morales, M.C. Garcia-Parrilla and A.M. Troncoso, Wine vinegar: technology, authenticity and quality evaluation, Trends Food Sci. Tech. 13 (2002), pp. 12–21
[24] R.C. Mejias, R.N. Marin, M. de V.G. Moreno and C.G. Barroso, Optimisation of headspace solid-phase microextration for analysis of aromatic compounds in vinegar, J. Chromatogr. A 953 (2002), pp. 7-15
[25] 王传荣, 沈洪涛. 黄水在新型白酒生产中的运用[J]. 中国酿造, 2005, (2): 11
[26] 贾士儒主编. 生物工艺与工程实验技术[M]. 中国轻工业出版社, 2002, 9(2004, 9 重印): 102
[27] 王丽丽, 仪宏. 醋酸菌生长的营养需求及产酸的促进作用研究[J]. 中国调味品, 2004, 6: 3-6
[28] 杨世平, 邱德全. 米曲霉中性蛋白酶特性的研究[J]. 湛江海洋大学学报2006, 8: 22-24
[29] 章银良主编. 食品检验教程[M]. 化学工业出版社, 2006, 7: 238-240
[30] 吴国峰, 李国全主编. 工业发酵分析[M]. 化学工业出版社, 2006, 6
[31] 顾立众, 翟玮玮. 发酵食品工艺学[M]. 中国轻工业出版社. 1998, 10
[32] 张意静, 食品分析技术[M]. 中国轻工业出版社, 2001: 149-151
[33] 董新篁. 米曲霉碱性蛋白酶特性的研究[J]. 酿酒科技 1999, (5) : 32
[34] 山东轻工业学院. 微生物学实验技术[M]. 济南: 山东轻工业学院. 30-32
[35] 王旭峰, 何计国. 小麦麸皮的功能成分及加工利用现状[J]. 粮食与食品工业, 2006: 19-22
[36] 宁正祥. 食品成分分析手册[M]. 中国轻工业出版社, 1998: 1-3,192-193, 306-308,516-517
[37] A.D. Signore, Chemometric analysis and volatile compounds of traditional balsamic vinegars from Modena, J. Food Eng. 50 (2001), pp. 77-90
[38] 李艳主编. 发酵工业概论[M]. 北京: 中国轻工业出版社, 1999, 25(9): 35-37
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