| 甘蔗汁风味醋醋酸摇瓶发酵条件的研究 |
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| 引用本文： | 方俊鹏,李静,邓毛程,潘梦琴,谢星星,陈伟杰,张行,李艳清,陈勤.甘蔗汁风味醋醋酸摇瓶发酵条件的研究[J].广东轻工职业技术学院学报,2010,9(3):14-17. |
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| 作者姓名： | 方俊鹏 李静 邓毛程 潘梦琴 谢星星 陈伟杰 张行 李艳清 陈勤 |
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| 作者单位： | 广东轻工职业技术学院,广东,广州,510300 |
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| 摘 要： | 研究甘蔗汁风味醋摇瓶发酵条件,为甘蔗汁风味醋的工业化生产提供依据和参考。以甘蔗汁为原料,通过研究了初始酒精度、初始pH、发酵温度、接种量和转速对醋酸发酵的影响,确定最佳的醋酸摇瓶发酵条件为:初始酒精度6.5%,初始pH5.0,发酵温度30℃,接种量10%,发酵0～72 h的转速200 r/min,发酵72 h以后的转速150 r/min。在此条件下,发酵转化率和产醋速率分别达到97.9%和0.467 g/(L.h)。
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| 关 键 词： | 甘蔗汁 风味醋 醋酸发酵 摇瓶发酵 |
Study on Acetic Fermentation Technology of Sugarcane Juice Flavor Vinegar in Shaking-Bottle |
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| Fang Jun-peng,Li Jing,Deng Mao-cheng,Pan Meng-qin,Xie Xing-xing,Chen Wei-jie,Zhang Xing,Li Yan-qing,Chen Qin.Study on Acetic Fermentation Technology of Sugarcane Juice Flavor Vinegar in Shaking-Bottle[J].Journal of Guangdong Industry Technical College,2010,9(3):14-17. |
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| Authors: | Fang Jun-peng Li Jing Deng Mao-cheng Pan Meng-qin Xie Xing-xing Chen Wei-jie Zhang Xing Li Yan-qing Chen Qin |
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| Institution: | Fang Jun-peng Li Jing Deng Mao-cheng Pan Meng-qin Xie Xing-xingChen Wei-jie Zhang Xing Li Yan-qing Chen Qin(Guangdong Industry Technical College,Guangzhou 510300,China) |
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| Abstract: | The basis and reference for the industrialization of sugarcane juice flavor vinegar were provided through the research on the technical condition of its fermentation in shaking-bottle.The sugarcane juice was used as raw material to study the effect of initial content of alcohol,initial pH,fermentation temperature,inoculation amount and rotary velocity on acetic acid fermentation.The result showed that the optimum acetic acid fermentation condition in shaking-bottle was: initial content of alcohol,6.5%(V/V);... |
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| Keywords: | sugarcane juice flavor vinegar acetic acid fermentation fermentation in shaking-bottle |
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