固定化技术应用于火棘果醋发酵工艺的研究

以火棘果实为原料,采用正交试验方法对固定化醋酸菌酿造火棘果醋的醋酸发酵工艺进行了研究。结果表明,在接种量相同的前提下,采用固定化醋酸菌发酵具有较高的产酸速率,比游离醋酸菌发酵所需的时间明显缩短。在单因素试验的基础上,通过正交试验,确定固定化醋酸菌酿造火棘果醋的最佳工艺条件为:发酵温度34℃,接种量10%,酒精度7%。所制得的火棘果醋醋香浓郁,酸甜适口,营养丰富,香气自然、协调,是一种市场开发潜力良好的保健果醋。

pplication of Immobilized Technology in the Fermentation Process of Pyracantha fortuneana Vinegar

Using Pyracanthafortuneana as raw material, the production of Pyracanthafortuneana vinegar by the fermentation of immobilized acetic acid bacteria was studied. The results showed that, when inoculation amount was same, the rate of produce acid was high with fermentation by immobilized acetic acid bacteria, and the fermentation time was shorten significantly compared with planktonic acetic acid bacteria. On the basis of single factor test, the best fermentation process conditions determined through orthogonal test were as follows： fermentation temperature 34℃, inoculation amount of acetic acid bacteria 10%, alcohol concentration 7%. The product had a special flavor and a combined taste of sour and sweet. The Pyracanthafortuneana vinegar was helpful in nutrition and health care and would promote the development of vinegar.