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研究生:曾貽湧
研究生(外文):Yi-Yong Zeng
論文名稱:以反應曲面法探討蜂蜜酒糟醋發酵較適條件之研究
論文名稱(外文):Optimization of Vinegar Fermentation from Honey Distiller’s Water with Response Surface Methodology
指導教授:柯文慶柯文慶引用關係
指導教授(外文):Wen-Ching Ko
學位類別:碩士
校院名稱:國立中興大學
系所名稱:食品科學系
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:2005
畢業學年度:93
語文別:中文
論文頁數:105
中文關鍵詞:酒糟反應曲面法
外文關鍵詞:DistillerResponse surface methodology
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  • 被引用被引用:1
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摘要

蒸餾為酒廠製造蒸餾酒之必要程序,蒸餾後常副生大量俗稱酒糟的蒸餾殘液,此液常供作飼料,但有些則當廢棄物處理。為避免酒廠排除蒸餾廢液造成環境污染,同時提高其利用性,本研究以蜂蜜為基質,利用商業菌種利用不完全蒸餾模式釀造蜂蜜酒,將其蒸餾後所得之酒糟進行醋酸發酵,用反應曲面實驗設計法求出最佳發酵條件之組合,結果如下:
1. 篩選之商業酵母菌中以最終酒精濃度最高者(可達 8.94%)進行較適酒精發酵條件之探討,所用之 3 個因子為溫度(18-26℃)、基質濃度(18-260Brix)、pH值(3-4),而探討發酵 15 天後之酒精含量變化,顯示基質濃度 260Brix、pH 值 4.0、發酵溫度 22℃ 下有最高酒精產量 10.63%。
2. 醋酸菌的篩選中,以 Acetobacter aceti BCRC 11569 產醋效率最高,在含 5% 酒精的 mannitol medium 中發酵 5 天產出 4.45% 的醋酸,以此菌進行最適醋酸發酵條件之探討。所用之 3 個因子為溫度(27-33℃)、基質濃度(5-7%)、接種量(5-15%),而探討發酵 8 天後醋酸含量變化,顯示基質濃度 6%、發酵溫度 27℃、接種量 5% 時有最高醋酸產量 6.33%。
3. 醋酸發酵之改進試驗顯示,添加生長促進因子時,碳源方面以添加 10% sucrose 可得 6.71% 醋酸,氮源方面以添加 0.1% peptone可得 6.24% 醋酸,添加有機酸方面以 1% 檸檬酸可得到最高的醋酸產量 7.35%;在促進因子之濃度方面,正交試驗法證明 5% sucrose、0.5% citric acid、0.15% peptone的添加可獲得高濃度的醋酸產量達 8.28%。
Abstract

Distillation is a necessary process for factories that produce spirits. Besides offering as feed, the stillage produced after distillation is often discarded as wastes. For preventing from environmental contamination and increasing the availability of the stillage, honey was used as substrate for partial fermentation with commercial yeast. The stillage obtained was further used as substrate for acetic acid fermentation. The most appropriate fermentation condition was studied by means of response surface methodology (RSM). The derived results were discussed as follows:
1. A commercial yeast ultimately produced 8.94% ethanol was screened to investigate the conditions of ethanol fermentation. Temperature (18-26℃), sugar concentration (18-26˚Brix) and pH value (3-4) were three independent variables, while ethanol concentration produced after fermentation for 15 days was a dependent variable. The highest yield of ethanol up to 10.63% was obtained under the optimum fermentation conditions, sugar concentration 26˚Brix, pH 4.0 and 22℃.
2. Acetobacter aceti BCRC 11569 showed the highest yield among the screened acetic bacteria. This strain produced up to 4.45% acetic acid in mannitol medium containing 5% ethanol after fermentation for 5 days. Thus we chose this strain to investigate the optimal condition of acetic acid fermentation. Three independent variables were temperature (27-33℃), ethanol concentration (5-7%), inoculation concentration (5-15%), while acetic acid concentration which was obtained after fermentation for 8 days was a dependent variable. The highest yield of acetic acid up to 6.63% was obtained under the optimum fermentation conditions, sugar concentration 6%, 27℃ and inoculation concentration 5%.
3. For improvement of acetic acid fermentation, various growth factors were added. As the result, 6.71%, 6.24%, and 7.35% acetic acid could be got by adding 10% sucrose as C-source, 0.1% peptone as nitrogen source, and 1% citric acid as organic acid source, respectively. Orthogonal Experimental Design verified that simultaneous addition of 5% sucrose, 0.5% citric acid and 0.15% peptone could obtain acetic acid up to 8.28%.
目錄
中文摘要..................................................................................................Ⅰ
英文摘要..................................................................................................Ⅲ
圖表索引..................................................................................................Ⅷ
壹、 前言..................................................................................................1
一、 研究動機.................................................................................. 1
貳、 文獻整理..........................................................................................3
一、 蜂蜜之簡介.............................................................................. 3
二、 國內酒類發展概況.................................................................. 7
三、 蜂蜜酒簡介.............................................................................. 9
四、 酒糟之簡介............................................................................ 10
五、 醋之簡介................................................................................ 11
(一) 醋的定義..............................................................................11
(二) 醋的功能..............................................................................12
(三) 醋的保健功效......................................................................12
(四) 醋的市場介紹......................................................................13
(五) 製醋原理..............................................................................15
(六) 食醋釀造方法......................................................................16
1. 靜置法................................................................................16
2. 深部培養法........................................................................16
3. 固定法................................................................................17
六、 反應曲面法之簡介.................................................................17
參、 材料與方法....................................................................................23
一、 實驗材料..............................................................................23
二、 實驗方法..............................................................................26
(一) 實驗大綱...........................................................................26
(二) 分析方法...........................................................................29
三、 統計分析及圖形繪製..........................................................33
肆、 結果與討論....................................................................................34
一、 最適酵母菌株之篩選.............................................................34
二、 發酵條件對蜂蜜酒物理化學特性之影響.............................47
三、 最適醋酸菌菌株之篩選.........................................................52
四、 醋酸發酵條件之探討.............................................................58
五、 發酵條件對蜂蜜酒糟醋物理化學特性之影響.....................65
六、 醋酸發酵促進因子之探討.....................................................70
(一) 促進因子的選擇..................................................................70
(二) 促進因子最佳濃度之探討..................................................76
七、 蜂蜜酒糟醋之香氣組成.........................................................79
八、 消費者品評試驗....................................................................81
伍、 結論............................................................................................84
陸、 參考文獻....................................................................................86
柒、 附錄............................................................................................98
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