论文总字数：16817字

摘 要

果醋^[1]是以水果，包括苹果、山楂、葡萄、柿子、梨、杏、柑橘、猕猴桃、西瓜等，以及果品加工下脚料为主要原料，利用现代生物技术酿制而成的一种营养丰富、风味优良的酸味调味品。果醋中含有丰富的的氨基酸和有机酸, 以及人类活动所需的各种糖类、维生素、无机盐和微量元素等。果醋中含有至少18 种游离氨基酸, 其中包括8 种人体必须氨基酸; 有机酸以醋酸为主, 配以葡萄糖酸、乳酸、琥珀酸、酒石酸、苹果酸、柠檬酸和富马酸等,能有效地维持人体的酸碱平衡, 清除体内垃圾, 调节体内代谢, 具有很强的生理保健功能。随着社会经济的发展，人们生活水平的提高，健康意识的增强，融营养、调味和保健功能为一体的果醋饮料市场需求量将与日俱增^[2][3]。所以，对果醋生产工艺的研究有着重要意义。

本次毕业设计的任务是6000t/a果醋生产线设计及果醋发酵工艺研究。设计中首先根据参考文献选定了果醋发酵生产的具体工艺流程。再根据单因子实验，对发酵工艺进行优化。通过物料衡算，确定需要的发酵罐的台数和容量，在此基础上得出发酵工段所需要的各种原料量，同时通过能量衡算确定水、蒸汽等的消耗量，以及主要设备的设计和选型。最后设计了发酵段的车间布局。

关键词：梨醋 酵母 醋酸杆菌 发酵 工艺设计

6000t/a Vinegar production line design and vinegar fermentation research

ABSTRACT

Vinegar is a fruit, including apples, hawthorn, grape, persimmon, pear, apricot, citrus, kiwi, watermelon and fruit processing waste as the main raw material, the use of modern biotechnology, a nutrient rich brewed flavor excellent acidity seasoning.Vinegar is rich in amino acids and organic acids, as well as a variety of human activities needed carbohydrates, vitamins, mineral and trace elements.Vinegar contains at least 18 kinds of free amino acids, including eight kinds of essential amino acids; organic acids as acetic acid and decorated with gluconic acid, lactic acid, succinic acid, tartaric acid, malic acid, citric acid and fumaric acid, etc., can effectively to maintain the body's acid-base balance, remove body waste, regulate metabolism, has a strong physiological health function.With the social and economic development, improving people's living standards, health awareness, financial nutrition, flavor and health functions as one of the vinegar beverage market demand will increase. Therefore, the study of vinegar production process is of great significance.

The graduation project task is 6000t / a vinegar production line design and research vinegar fermentation processes. First, the design selected based on references specific vinegar fermentation process.Then according to single factor experiment, the fermentation process optimization. By material balance, needed to determine the number of units and the fermentation tank capacity, on the basis of results of various materials needed for the amount of fermentation section, and counted to determine the design of the consumption of water, steam, etc., as well as major equipment through energy balance and selection. Final design of the plant layout fermentation period.

Keywords: pear vinegar ,yeast ,fermentation ,process designed Acetobacter.

目录

摘要 Ⅰ

ABSTRACT Ⅱ

第一章 文献综述 1

1.1果醋简介 1

1.2果醋生产发展前景 1

1.3发酵工艺及现状 1

1.4菌种的选择 2

1.4.1酿酒酵母菌 2

1.4.2许氏醋酸杆菌 2

1.5生化反应过程 3

1.5.1酒精发酵 3

1.5.2醋酸发酵 3

1.6发酵设备 4

1.7本实验目的和意义 4

第二章 发酵工艺条件优化 5

2.1材料与方法 5

2.1.1菌种 5

2.1.2原料及主要试剂 5

2.1.3主要仪器设备 5

2.1.4菌种活化 5

2.1.5分析检测方法 5

2.1.6酿造工艺 7

2.1.7最优工艺条件的确定 7

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