可可醋的特点,从浆料液体发酵的各种方法

Gusti Putu Ganda-Putra, N. Wartini, L. Darmayanti
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引用次数: 3

摘要

浆液是可可豆发酵的副产物,有潜力作为可可醋的原料。然而,仍需要进一步发酵以优化醋酸的形成。在这里,我们描述了从可可浆液体生产醋。我们测试了各种发酵方法,确定了生产蒸馏可可醋的最佳方法。本研究通过不同的发酵方法进行处理,包括1相、2相和自然发酵。醋酸(一期)发酵使用醋酸杆菌接种,酒精添加量为6,8,10和12%。酒精和醋酸(两相)发酵使用酿酒酵母和乙酰杆菌接种,糖添加量分别为4,6,8和10%。其他发酵方法有自然好氧发酵(无接种物和碳源)。所有进一步发酵方法均在室温下进行25 d,分为4组,共36个试验单位。结果表明,进一步发酵方式和糖或醇的添加对可可醋馏出物有机酸、总可溶性固形物(TSS)、糖、盐、醇和酸度(pH)等特性有影响。综上所述,在可可醋蒸馏液中添加10%乙醇后,经单相发酵可提高乙酸和丙酸含量,提高TSS和糖含量,降低盐含量和酸度(pH)。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Characteristics of cocoa vinegar from pulp liquids fermentation by various methods
Pulp liquids by-product of fermentation of cocoa beans potential as raw material cocoa vinegar. However, there is still need for further fermentation to optimize the formation of acetic acid. Here we describe the production of vinegar from cocoa pulp liquids. We have tested various fermentation method and to define the best method to produce distillated cocoa vinegar. This research was conducted by treatment with various fermentation methods comprising 1-phase, 2-phase, and natural. Acetic acid (1-phase) fermentation using Acetobacter aceti inoculum, with variations in alcohol additions of 6, 8, 10, and 12%. Alcohol and acetic acid (2-phase) fermentation using Saccharomyces cerevisiae and Acetobacter aceti inoculum, with variations in sugar additions of 4, 6, 8 and 10%. And other fermentation methods are natural aerobic fermentation (without inoculum and carbon source). All further fermentation methods were carried out at room temperature for 25 days and were categorized into four groups to obtain 36 experimental units. The results showed that the further fermentation methods and the addition of sugar or alcohol affected the characteristics of distillate of cocoa vinegar, such as organic acids, total soluble solids (TSS), sugar, salt, alcohol, and acidity (pH). It concludes that the single phase fermentation and addition of 10% alcohol is producing higher content of acetic and propionic acid of cocoa vinegar distillate as well as higher TSS and sugar, but lower salt contents and acidity (pH).
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