海红果醋生产工艺及其响应面法优化

摘要

In order to solve the problem of shortening the harvest time of Haihong fruit,improve the production efficiency and produce Haihong fruit brandy and fruit vinegar all year round,Haihong fruit concentrated juice is used as the raw material in fermentation process.A lot of distillation residue liquid is formed in the production process of Haihong fruit brandy.To make a full use of the residue liquid,avoid a serious pollution caused by it,the brewing process of Haihong fruit brandy and Haihong fruit vinegar is investigated.The effects of acetic bacteria inoculation amount,additive amount of SO2,fermentation temperature and shaking speed on fermentation effect are firstly studied through single-factor experiments,and then the fermentation process conditions are optimized by response surface analysis methodology,with the production of acetic acid as response value.The results indicate that suitable fermentation conditions of Haihong fruit vinegar are inoculation amount of 10.1 ％,SO2 dosage of 28.8 mg/kg,temperature of 31.9 ℃,shaking speed of 123 r/min.Under these conditions,the acetic acid content of Haihong fruit vinegar is 48.9 g/L.%采用海红果浓缩汁发酵工艺全年生产海红果白兰地和海红果醋,可解决海红果采收期短的问题,提高生产效率,海红果白兰地在生产过程中产生大量下脚料,为此,以海红果浓缩汁为原料对适于海红果白兰地酒、海红果醋联合生产的海红果醋发酵工艺进行研究,考察了醋酸菌接种量、SO2添加量、发酵温度以及转速对海红果醋发酵效果的影响,在单因素试验基础上,以产酸量为响应值,采用响应面分析法对海红果醋发酵工艺进行研究.结果表明:醋酸菌接种量10.1％,SO2添加量28.8 mg/kg,温度31.9℃,转速123 r/min为海红果醋适宜发酵条件.在此优化条件下,海红果醋的醋酸含量为48.9g/L.