摘要
采用固定化果酒酵母,产酯酵母和肠膜明串珠菌的混合菌细胞进行酒精连续发酵杏皮渣汁工艺的研究。以酒精度为指标,采用响应面实验设计法优化接种量、稀释率和可溶性固形物对酒精度的影响,同时建立数学模型。结果表明:酒精连续发酵的最佳工艺参数是:在稀释率0.02h-1,接种量16g/100m L,可溶性固形物17%,温度30℃,p H3.8的条件下,双级连续酒精发酵所得酒精度最高,模型预测值为6.3%(v/v),与验证实验得到的酒精度6.18%(v/v),仅相差0.12%(v/v),从而证明了模型的可靠性。
The conditions optimization of continuous fermentation with co- immobilization of wine yeast,ester-producing yeast and leuconostoc mesenteroides by apricot dreg juice were studied.Taking the alcohol content as measurement index,the fermentation conditions which included the inoculums,the dilution rate and soluble solids content were optimized by response surface methodology. The mathematical model of alcohol content with inoculums,dilution rate and soluble solids was established. The results were as follows： dilution rate 0.02h^-1,inoculums 16 g /100 mL,soluble solids content 17%,fermentation temperature 30℃,pH3.8. In this conditions the predicted value of alcohol content was 6.3%（ v / v）,which was in consistent with the measured value 6.18%（ v / v）.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第9期234-238,共5页
Science and Technology of Food Industry
基金
国家"十二五"科技支撑计划项目(2011BAD27B02-04-01)
关键词
酒精发酵
连续发酵
响应面法
固定化细胞
alcohol fermentation
continuous fermentation
response surface methodology
immobilized cells
