响应面法优化红提果醋的发酵条件-《中国调味品》

文章信息/Info

Title:: Optimization of Fermentation Conditions for red globe grape Fruit Vinegar by Response Surface Methodology

摘要:: 以新疆红提为原料，采用液态发酵法得到红提果醋。通过单因素试验考察初始酒精度、醋酸菌接种量、冰醋酸添加量、发酵温度4个因素对红提果醋发酵酸度的影响。在单因素试验基础上采用响应面法分析各因素对红提果醋的影响并优化得到最佳发酵工艺参数。结果表明，红提果醋最佳发酵条件为初始酒精度6%，醋酸菌接种量10%，冰醋酸添加量1%，发酵温度30。在此条件下红提果醋实际酸度为6.79g/100mL，与预测值6.85 g/100mL偏差较小，说明该模型可靠，响应面法对红提果醋发酵条件优化具有可行性。

Abstract:: In this paper, the red globe grape as raw material, liquid fermentation method was used to process grape vinegar, and the effects of original alcohol, acetobacter inoculation volume, glacial acetic acid content and fermentation temperature on the acidity of fruit vinegar fermentation were investigated by single factor test. Based on the single factor experiment, the response surface method was used to analyze the influence of various factors on the fruit vinegar and optimize the fermentation parameters. The results showed that the optimum fermentation conditions for grape vinegar were 6% original alcohol content, 10% acetobacter inoculation volume, 1% glacial acetic acid content, and 30 °C fermentation temperature. Under this condition, the actual acidity of grape fruit vinegar was 6.79g/100mL, which was little difference from the predicted value of 6.85 g/100mL.Which indicated that the model was reliable,the response surface method was feasible to optimize the fermentation conditions of red globe grape fruit vinegar