【摘要】 研究了苹果汁(总糖浓度为10%)和大米糖化液(30%)混酿生产苹果醋的生产工艺。将质量比为1:1的苹果汁和大米糖化液的总糖浓度调整到13%,加入0.15%(NH4)2SO4、0.15%KH2PO4、0.1%MgSO4,灭菌后用酵母菌在30℃静止发酵108h,可生产出酒精度为7.8%的酒精液。然后在接种量为7%(先接4.2%的菌株B,12h后接2.8%菌株A)、发酵初始酒精度为5%、培养温度为28℃、摇瓶转速为120r/min、初始pH为5.5、装液量为60mL/300ml三角瓶的条件下发酵5d,可得含总酸含量为4.75%的苹果醋。更多还原

【Abstract】 An apple vinegar drink was produced via mixed culture fermentation of the mixture of apple juice (total sugar content of 10%) and grain saccharification liquid (total sugar content of 30%). 0.15% of (NH4)2SO4, 0.15% of KH2PO4, and 0.1% of MgSO4 were added into the apple juice-grain saccharification liquid mixture (1:1, g/g), the total sugar content of which had been adjusted to 13%.Then the sterilized mixture was fermented by yeast for 108h at 30 ℃. At the end of the alcohol fermentation, the alcohol degree of the fermented liquid reached 7.8%. For the following acetic fermentation, 4.2% of stain A was firstly inoculated into the fermented liquid, followed by 2.8% of stain B after 12h. Besides, the optimal initial alcohol degree of the fermented fruit-grain mixture, fermentation temperature, shaking speed, initial pH value and liquid volume were 5%, 28 ℃,120 r/min, 5.5, and 60 mL/300ml, respectively. Under those conditions, the apple vinegar drink was achieved with total acid acidity being of 4.75%.更多还原