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以杏皮渣为原料,采用果酒酵母和产酯酵母对杏皮渣汁进行酒精发酵。研究了果酒酵母和产酯酵母的用量对杏皮渣汁发酵产酯量和酒精产量的影响,同时研究了初始可溶性固形物含量、初始pH、接种量和发酵时间对酒精产量的影响。利用二次通用旋转组合设计优化酒精发酵工艺参数。结果表明:果酒酵母与产酯酵母的比例为2∶1(V/V)时,产酯量为0.104g/L,酒精度为6.25%(V/V)。当最佳可溶性固形物含量为18%,最佳初始pH值为3.8,最佳接种量为3%(V/V),最佳发酵时间为5天时,杏皮渣汁发酵的酒精度可达7.26%(V/V)。
Apricot skin residue as raw material, the use of wine yeast and ester-producing yeast apricot bark juice alcohol fermentation. The effects of the amount of fruit wine yeast and ester-producing yeast on the yield of alcohol and the yield of alcohol in apricot juice were studied. The effect of initial soluble solid content, initial pH, inoculum size and fermentation time on alcohol production was also studied. Optimization of alcohol fermentation process parameters by quadratic universal rotation combination design. The results showed that the ester yield was 0.104 g / L and the alcohol content was 6.25% (V / V) when the ratio of fruit wine yeast to ester - producing yeast was 2:1 (V / V). When the best soluble solids content was 18%, the optimum initial pH value was 3.8, the optimal inoculum size was 3% (V / V) and the optimum fermentation time was 5 days, the alcoholicity of apricot bark juice could reach 7.26% (V / V).