浙江玫瑰醋补料发酵工艺条件的优化-《中国调味品》

文章信息/Info

Title:: Optimization of batch-fed fermentation conditions of zhejiang rose vinegar

摘要:: 在玫瑰醋经过糖化和酒化的发酵过程后，采用补料发酵对浙江玫瑰醋的醋酸发酵阶段进行工艺改良。通过单因素试验探究初始酸度、补料体积、补料次数和补料发酵温度对玫瑰醋发酵工艺过程的影响，在单因素试验的基础上，采用Box-Behnken中心响应面法优化其发酵工艺参数。结果表明，玫瑰醋补料发酵的最佳工艺条件为：初始酸度达到2.85 g/100mL时补酒液，补料体积分数33％，补料一次，发酵温度32℃。在此条件下，醋酸发酵结束时玫瑰醋最高产酸量可以达到5.59±0.27g/100mL，比传统发酵玫瑰醋4.81±0.12 g/100mL产酸量高，达到工艺改良的目的。

Abstract:: After the saccharification and alcoholic fermentation of rose vinegar, the acetic acid fermentation stage of Zhejiang rose vinegar was improved by feeding fermentation.The effects of initial acidity, feeding volume, feeding times and fermentation temperature on the fermentation process of rose vinegar were investigated by single factor test. On the basis of single factor test, Box-Behnken central response surface method was used to optimize the fermentation parameters.The results showed that the optimum fermentation conditions were as follows: when the initial acidity reached 2.85 g/100mL, the volume fraction of the liquor was 33%, the feeding time was once, and the fermentation temperature was 32 ℃. Under these conditions, the highest acid yield of rose vinegar reached 5.59 ±0.27 g / L at the end of acetic acid fermentation, which was higher than that of traditional fermented rose vinegar (4.81 ±0.12 g/100mL).