摘要
以宣木瓜干为原料,经过酒精发酵和醋酸发酵生产木瓜醋,并采用孔径为0.1μm的无机陶瓷膜对产品进行过滤杀菌。结果表明:醋酸发酵的最佳工艺条件为:醋酸菌接种量5%、初始酒精度7%、发酵温度35℃、发酵时间为8d,获得酸度为6.15%的宣木瓜果醋。果醋经陶瓷膜过滤后,澄清度达到94.5%,且稳定性好,并具有冷杀菌的优势。选用logistic方程作为醋酸生成的动力学模型,对实验数据进行拟合,得出醋酸发酵过程中醋酸生成量随时间的变化规律为y=-5.027093[1+(x/x0)]9.95237+6.2963,决定系数R2=0.99876。
Taken dried Chaenomeles fruit as a raw material, Chaenomeles fermented vinegar was produced by the way of alcohol fermentation and acetic fermentation. The product was filtrated by inorganic ceramic membrane filtrating. The results indicated that the optimal acetic fermentation was carried out at 35% with 8d, inoculum 5% and alcohol 7%. The clarity of the fruit vinegar was 94.5% after ceramic membrane filtrating which belongs to nonthermal sterilization. Logistic equation was used to built the dynamic model of acetic quantity,then the Kinetic equation which was y = -5.02709 / [ 1 ＋ （x/x0 ） ] ^9.95237 4＋6.2963 was obtained through fitting the experimental data, and the coefficient of determination R^2 was 0.99876.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第4期188-190,共3页
Science and Technology of Food Industry
关键词
宣木瓜
酒精发酵
醋酸发酵
陶瓷膜过滤
Chaenomeles speciosa S. Nakai
alcohol fermentation
acetic fermentation
ceramic membrane filtrating
