摘要
文章以嘉宝果果汁为原料,酿制出透亮澄清、色泽呈浅紫红色、具有嘉宝果清香味的嘉宝果果酒,加入果醋菌进行醋酸发酵,获得嘉宝果果醋。对其发酵过程中的醋酸菌生长量(OD值)、醋酸含量及酒精含量进行测定并建立嘉宝果果醋发酵动力学模型。采用Boltzmann模型建立了果醋菌生长量、醋酸生成量的动力学模型,相关系数R2分别是0.997 2,0.994 3;采用Logistic方程建立了酒精消耗动力学模型,相关系数R2为0.995 2。动力学模型的建立实验结果表明实验值和模型预测值的拟合度很高,能很好地反映嘉宝果果酒在发酵过程中的动力学特征,为嘉宝果果醋发酵提供参考。
In this paper, with Myrciaria cauliflora juice as the raw material, bright and clear Myrciaria cauliflora fruit wine with light purple-red color and fragrant Myrciaria cauliflora is brewed, and then fruit vinegar bacteria are added into the wine for acetic acid fermentation to make Myrciaria cauliflora fruit vinegar. The growth of acetic acid bacteria(OD value), acetic acid content and alcohol content in the fermentation process are determined and the fermentation kinetic model of Myrciaria cauliflora fruit vinegar is established. Boltzmann model is used to establish the kinetic model of the growth of fruit vinegar bacteria and the production of acetic acid, the correlation coefficient R2is 0.997 2 and 0.994 3 respectively. Logistic equation is used to establish the kinetic model of alcohol consumption, and the correlation coefficient R2is 0.995 2. The experiment results of the kinetic model establishment show that the fitting degree between the experimental value and the predicted value of the model is very high, which could well reflect the kinetic characteristics of Myrciaria cauliflora fruit wine in the fermentation process, and provide references for the fermentation of Myrciaria cauliflora fruit vinegar.
作者
熊亚
李敏杰
XIONG Ya;LI Min-jie(College of Biological and Chemical Engineering(College of Agriculture),Panzhihua University,Panzhihua 617000,China;Key Laboratory of Dry-hot Valley Characteristic Bio-resources Development in Universities of Sichuan Province in Panzhihua City,Panzhihua 617000,China)
出处
《中国调味品》
CAS
北大核心
2023年第2期92-96,共5页
China Condiment
关键词
嘉宝果
果醋
发酵
动力学模型
Myrciaria cauliflora
fruit vinegar
fermentation
kinetic model
