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当前位置: 首页 > 文章 > 菠萝皮渣半固态法酿醋工艺 食品科学 2010,31 (16) 56-60
Position: Home > Articles > Vinegar Production from Pineapple Waste by Semi-Solid State Fermentation FOOD SCIENCE 2010,31 (16) 56-60

菠萝皮渣半固态法酿醋工艺

作  者：
顾采琴;陈婉玲;郑志茂;朱冬雪;赖建平;林金莺;赖雅平;曾庆祝;周勇强
单  位：
广州大学化学化工学院食品系
关键词：
菠萝皮渣;果醋;半固态发酵
摘  要：
以菠萝皮渣为主要原料、果酒酵母和沪酿1.01醋酸菌粉为菌种,采用半固态发酵和二次补糖工艺,对菠萝皮渣酒精发酵和醋酸发酵工艺进行研究,以确定最优酿造工艺参数和实现菠萝皮渣果醋的高效生产。结果表明:菠萝皮渣酒精发酵条件为酵母添加量0.3%、发酵温度22℃、糖度16°Brix、pH3.5、发酵时间6d;醋酸发酵最佳工艺条件为添加的葡萄糖质量分数2%、初始乙醇体积分数8%、发酵温度29℃、醋酸菌粉添加量0.09%、发酵时间3～4d,得到总酸量(以醋酸计)达6.78g/100g的菠萝果醋半固态混合物,醋酸转化率为82.5%。经浸泡、过滤和陈酿1～2个月后,所得菠萝果醋成品总酸含量(以醋酸计)为3.672g/100mL,色泽金黄,清亮透明,既有酸香,又有菠萝果香,口味柔和爽口。半固态果醋发酵法与液态果醋发酵法相比,能明显提高总酸产量和缩短发酵时间。
译  名：
Vinegar Production from Pineapple Waste by Semi-Solid State Fermentation
作  者：
GU Cai-qin,CHEN Wan-ling,ZHENG Zhi-mao,ZHU Dong-xue,LAI Jian-ping,LIN Jin-ying, LAI Ya-ping,ZENG Qing-zhu,ZHOU Yong-qiang (Department of Food, School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China)
关键词：
pineapple waste;fruit vinegar;semi-solid state fermentation
摘  要：
Using pineapple waste that is a by-product of the pineapple processing industry and consists of residual pulp, peels and skin as fermentation substrate, semi-solid state fermentation in a twice sugar supplement mode was carried out for vinegar production. Wine yeast and acetobacter powder AS 1.01 were inoculated for alcoholic and acetic acid fermentation, respectively. Process conditions for pineapple waste fermentation were optimized in order to achieve higher acid production in a shorter time. Amount of inoculated wine yeast of 0.3%, fermentation temperature of 22 ℃, sugar content of 16 °Brix, pH value of 3.5 and fermentation time of 6 days were found optimum for alcoholic fermentation, and the optimum conditions for acetic acid fermentation were found to be: amount of added glucose 2%, initial alcohol concentration 8%, fermentation temperature 29 ℃, amount of inoculated acetobacter powder AS 1.01 of 0.09% and fermentation time ranging from 3 to 4 days. Under these optimum conditions, the acid production (calculated as acetic acid) was up to 6.78 g/100 g of fermented pineapple waste, and the conversion ratio of acetic acid was 82.5%. After soaking, filtration and aging for 1-2 months, the total acid content in the final vinegar product was 3.672 g/100 mL, which had golden yellow color, both vinegar and pineapple flavor and a soft and refreshing taste, and was clear and transparent. Semi-solid state fermentation gave a higher total acid production in a shorter time in comparison with liquid-state fermentation.

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