苹果醋生产中果粮混酿法产酒精的研究

【摘要】 在苹果醋生产中采用果粮混酿法生产酒精,进行了摇瓶发酵产酒精的研究。选择了优良的酵母菌株,确定了较佳的果粮比例;借助于SAS软件,采用Plackett-Burman实验设计法及响应面法分析对发酵工艺进行优化,确定了最佳发酵条件;初步进行了发酵过程中糖耗和产酒的研究。更多还原

【Abstract】 The alcohol was produced by using fruit-grain mixed fermentation in the production of apple vinegar and the excellent yeast was selected.Furthermore,the optimum proportion of fruit-grain was determined.The best alcohol fermentation condition was optimized by SAS software combined with the Plackett-Burman design and response surface analysis method.Moreover,the sugar wasting and alcohol producing in the fermentation were studied.更多还原