Optimization of feeding fermentation process of high acidity vinegar
The brewing of high acidity vinegar mainly adopts liquid deep fermentation technology,which is beneficial for storage and transportation.However,the fermentation process of high acidity vinegar is still not perfect.In this study,the high acidity vinegar was brewed by using Frings self priming deep fermentation device and acetic acid bacteria producing vinegar with acidity 9 g/100 ml as fermentation strain,and the fermentation pro-cess was regulated.The results showed that high acidity vinegar was brewed by fermentation broth with 14%vol alcohol,and the fermentation process was optimized through single factor and response surface experiments.The optimal process conditions were obtained as follows:the direct supple-mentary method was used for supplementary,supplementary time 2.5 h,ventilation volume 0.12 m3/(m3·min),nutrients addition 1.7‰,1.3‰of nu-trient was added at the beginning of supplementary and 0.4‰was added when the alcohol content dropped to 3.5%vol-2.5%vol.Under these condi-tions,the total acid of high acidity vinegar was 12.62 g/100 ml,fermentation cycle was 34.06 h,acid production rate was 0.12 g/(100 ml·L·h)and ethanol conversion rate was 82.85%.
high acidity vinegaracetic acid fermentationfeeding fermentationprocess optimization
万方数据
维普
