柑橘果渣醋酸发酵动力学参数研究-食品科学.PDF

※生物工程 食品科学 2013, Vol.34, No.19 233 柑橘果渣醋酸发酵动力学参数研究 1 1 2 2,* 2 2 3 张 超 ，王玉霞，曾顺德，尹旭敏 ，刁 源 ，高伦江，张惟广 (1.宜宾学院生命科学与食品工程学院，发酵资源与利用四川省高校重点实验室，四川 宜宾  644007 ； 2.重庆市农业科学院农产品贮藏加工研究所，重庆  40 1329 ；3.西南大学食品科学学院，重庆  4007 15) 摘  要：以柑橘果渣为原料，经过粉碎、酶解后进行醋酸发酵，研究柑橘果渣醋酸发酵动力学参数。结果表明：柑 橘果渣醋酸发酵最佳工艺参数为：接种量10%、酒精度6%、温度30 ℃、转速180r/min 、发酵时间96h ，醋酸含量达 到5.29g/ 100mL ，醋酸转化率为85.27%。在优化工艺参数基础上，进行了15L发酵罐放大实验，发酵时间83h ，醋酸 含量达到4.88g/ 100mL ，醋酸转化率为78.66%，表明上述最佳工艺参数比较符合实际生产条件。 关键词：柑橘果渣；醋酸发酵；动力学参数 Fermentation Dynamics of Acetic Acids from Citrus Pomace 1 1 2 2,* 2 2 3 ZHANG Chao ，WANG Yu-xia ，ZENG Shun-de ，YIN Xu-min ，DIAO Yuan ，GAO Lun-j iang ，ZHANG Wei-guang (1. Key Laboratory of Fermentation Resources and Application of Institutes of Higher Learning in Sichuan, School of Life Science and Food Engineering, Yibin University, Yibin 644007, China ；2. Agro-product Storage and Processing Institute, Chongqing Academy of Agricultural Sciences, Chongqing 401329, China；3. College of Food Science, Southwest University, Chongqing 4007 15, China) Abstract ：Citrus pomace was crushed, enzymatically hydrolyzed and fermented to produce acetic acid. The kinetic parameters of acetic fermentation were studied. The results revealed that the optimum parameters of acetic fermentation were 10% of inoculum size, 6% of alcoholicity, 180 r/min, 30 ℃and 96 h of fermentation time. Under this condition, the concentration of acetic acid in final products was 5.29 g/ 100 mL, providing a conversion efficiency of 85.27%. After 83 h of scale-up fermentation in a 15-L fermentation tank, the concentration of acetic acid was 4.88 g/ 100 mL and the conversion efficiency to