响应面法优化壶瓶枣醋的工艺研究-《中国调味品》

文章信息/Info

Title:: Study on optimization of Huping jujube vinegar technology by response surface method

摘要:: 采用液态发酵法，以壶瓶枣为原料，酒精度及总酸含量为评价指标，通过单因素试验和响应面设计优化酒化、醋化阶段的发酵工艺。结果表明，酒化阶段最佳发酵工艺参数为：可溶性固形物含量(SSC)7%、酵母菌接种量0.3%、发酵温度28.5℃；醋化阶段最佳发酵工艺参数为：初始酒精度8%vol、巴氏醋酸菌接种量3.5%、发酵温度36.5℃。在此优化条件下酿制的壶瓶枣醋总酸含量可达4.9 g?100mL-1。

Abstract:: Using liquid fermentation method, the Huping jujube as raw materials and the alcohol content and total acid content as evaluation indexes, the fermentation process of the alcoholization stage and vinegarization stage were optimized by single factor test and response surface design. The results showed that the optimal fermentation process parameters of alcoholization stage were: soluble solid content (SSC) 7%, yeast inoculum 0.3%, fermentation temperature 28.5 °C; the optimum fermentation process parameters of the vinegarization stage were: initial alcohol content 8%vol, acetic acid bacteria inoculum 3.5%, fermentation temperature 36.5 °C. The total acid content of the Huping vinegar brewed under this optimized condition could reach 4.9 g?100mL -1