响应面法优化芋头莲藕复合醋酿造工艺的研究-《中国调味品》

文章信息/Info

Title:: Optimization of Brewing Technology of Taro Lotus Root Compound Vinegar by Response Surface Method

摘要:: 本文以新鲜的芋头和莲藕为原料，经液化、糖化等过程发酵酿造成复合醋，对其酿造工艺条件进行探究，确定最佳工艺参数。通过单因素试验研究初始糖度、初始酒精度、发酵时间、醋酸菌接种量对复合果醋总酸度的影响，之后进行响应面试验优化。结果表明：在初始糖度16%，初始酒精度8.2%，醋酸菌接种量7.3%，发酵温度30℃，发酵时间8.5d的条件下，得到的芋头莲藕复合醋的总酸为60.21g/L，淡棕色，醋味柔和且醋香浓郁协调，无其他异味，透明澄清，无悬浮物及沉淀物。

Abstract:: Fresh taro and lotus root were used as raw materials, vinegar brewed by liquid fermentation such as liquefaction and saccharification, the brewing process was studied to determine the best process parameters. The effects of initial sugar content, initial alcohol content, fermentation time, and acetic acid bacteria inoculation amount on the total acidity of compound fruit vinegar were studied through a single factor test, and then the response surface test optimization was conducted. The results showed that: under the conditions of initial sugar content 16%, initial alcohol content 8.2%, acetic acid bacteria inoculation amount 7.3%, fermentation temperature 30℃, fermentation time 8.5 days, the total acid of the obtained taro lotus complex vinegar was 60.21g / L. The compound vinegar was light brown, soft vinegar flavor and rich coordination of vinegar aroma, no other odor, transparent and clear, no suspended matter and sediment.