紫甘薯醋酒精发酵阶段混菌发酵工艺条件优化

doi:10.7506/spkx1002-6630-201311041

摘要/Abstract

摘要：

优化以紫甘薯为主要原料酿制紫甘薯醋过程中酒精发酵阶段的工艺条件。采用酵母菌和乳酸菌混菌发酵，通过单因素试验和正交试验，以发酵液中酒精度和总酸含量为指标，研究酵母菌接种量、乳酸菌接种量和接种时间、糖化液体积比、发酵温度以及发酵时间对酒精发酵的影响并对其进行优化。结果表明：紫甘薯醋酒精发酵阶段最佳工艺条件为酵母菌接种量0.3%、乳酸菌接种量10%、乳酸菌接种时间0h(即与酵母菌同时接种)，紫甘薯糖化液与大米糖化液体积比5:5、发酵温度30℃、发酵84h，制得发酵液中酒精和总酸含量分别达7.15%和0.63g/100g。紫甘薯醋酒精发酵过程接种乳酸菌，可显著增加酒精发酵液中总酸含量，利于改善紫甘薯醋品质。

关键词: 紫甘薯醋, 酒精发酵, 乳酸菌, 液体发酵

Abstract:

The production of purple sweet potato vinegar was explored based on alcohol fermentation by inocluation of
mixed pure cultures of Saccharomyces cerevisiae and Lactobacillus acidophilus. One-factor-at-a-time experiments and
orthogonal array design were employed to optimize inoculum sizes of both starter cultures, inoculation time, volume ratio
between saccharified solutions of purple sweet potato and rice, fermentation temperature and fermentation time on the
contents of alcohol and total acid in fermentation broth. The optimal alcohol fermentation conditions for producing purple
sweet potato vinegar were establsihed as follows: 0.3% Saccharomyces cerevisiae and 10% Lactobacillus acidophilus
cultures were simultaneously inoculated to mixed saccharified solutions of purple sweet potato and rice at a ratio of 5:5 and
then fermented at 30 ℃ for 84 h. The contents of alcohol and total acid of fermentation broth obtained under the optimized
conditions were 7.15% and 0.63 g/100 g, respectively. In conclusion, total acid content in fermentation broth can be
increased by inoculation of Lactobacillus acidophilus, resulting in improved quality of purple sweet potato vinegar.

Key words: purple sweet potato vinegar, alcohol fermentation, lactic bacteria, liquid fermentation

尹永祺，张书玉，韩永斌，顾振新. 紫甘薯醋酒精发酵阶段混菌发酵工艺条件优化[J]. 食品科学, doi: 10.7506/spkx1002-6630-201311041.

YIN Yong-qi，ZHANG Shu-yu，HAN Yong-bin，GU Zhen-xin. Optimization of Mixed Starter Cultures Fermentation Conditions during Alcohol Fermentation Stage of Purple Sweet Potato Vinegar[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201311041.

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紫甘薯醋酒精发酵阶段混菌发酵工艺条件优化

Optimization of Mixed Starter Cultures Fermentation Conditions during Alcohol Fermentation Stage of Purple Sweet Potato Vinegar

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