响应面法优化马蹄发酵果醋工艺研究

摘要

以马蹄为原料,通过响应面法分析探索液态发酵马蹄果酒、果醋的生产工艺条件.结果表明,马蹄酒精发酵的工艺参数为pH 4.5,温度30℃,时间7 d,接种量3%,马蹄酒精发酵酒精度达14.5%;醋酸发酵最佳工艺条件为初始酒精浓度9.9%,转速143 r/min,发酵温度31.8℃,在此条件下,果醋的酸度为5.638 g/100 mL.%Chinese water chestnut was utilized as raw material to brew fruit vinegar via submerged fermentation. Response surface methodology (RSM) was applied to optimize the fermentation condition. The optimal alcohol fermentation conditions were as follows:pH 4.5,temperature 30℃, time 7 day, yeast inoculum 3%and alco-hol content 14.5%. Based on single experiment, the initial alcohol content, rational speed, fermentation tem-perature were chosen as influencing factors, and the acidity was selected as response value. The optimal fer-mentation condition were determined as follows:initial alcohol content 9.9%, rational speed 143 r/min, fer-mentation temperature 31.8℃. Under such optimal conditions, the acidity was 5.638 g/100 mL.